3 October 2017
SCI's London Group in partnership with UCL's Chemical & Physical Society
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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!
Department of Chemistry
University College London
20 Gordon Street
London, WC1H 0AJ
Please click here for a location map.
Tel: +44 (0) 20 7598 1594
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Dr Stuart Archer, University of Sheffield and MasterChef finalist