3 October 2017
Culinary Chemicals
Organised by:
SCI's London Group in partnership with UCL's Chemical & Physical Society
UCL, London
Registration Closed
This event is no longer available for registration.
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Synopsis
What is the Maillard reaction? Who is Hervé This and what is he to food and chemistry? Is liquid nitrogen ice cream really that good? Explore the delicious world of culinary chemicals, find out about how understanding the chemistry of your food led to the modern field of molecular gastronomy, and how it has influenced some of the world's greatest chefs.
Plus, enjoy some tasty examples of dishes from an everyday culinary chemist!
Programme
Day 1 - 3rd October 2017
Event Schedule
- 17:45
- Event welcome
- 18:15
- Event begins
Venue and Contact
UCL
Department of Chemistry
University College London
20 Gordon Street
London, WC1H 0AJ
Please click here for a location map.
Emma Thomas
Tel: +44 (0) 20 7598 1594
Email: communications@soci.org
Fees
This is a FREE event. No need to book. Please check this page for any updates or changes before attending the event.
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Additional Info
Related Events
- Other London Group Event
For more information, or to book, please contact:
Speaker
Dr Stuart Archer, University of Sheffield and MasterChef finalist