Science Makers: Molecular Gastronomy

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• Speaker to be confirmed
• Saturday 02 December 2017, 12:00-17:00
• Makespace Classroom, 16 Mill Lane, Cambridge, CB2 1RX .

If you have a question about this talk, please contact Jennifer Molloy.

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Lab equipment and chemistry has made its way into the kitchen – with water baths, centrifuges, freeze dryers, 3D printers and more now involved in gastronomic creations. During this session, we’ll hear about some of the techniques and try them out, as well as discussing cheap ways to ‘hack’ or create DIY equipment.

Talks

• Vaiva Kalnikaite (Dovetailed) on 3D-printing food with nufood

• Sebastian Ahnert (Sainsbury Lab) on network analysis of chemical flavour compounds – do compatible flavours share chemical profiles? (Flavour 2013; Scientific Reports 2011)

Making

• Spherification! Vegetable caviar and spaghetti

• Nutella powder

• Hack a slow cooker for sous vide cooking (you supply the slow cooker and parts – more instructions to follow)

Timings

12:00 – Arrival and introductions

12:15 – Talks and discussion

13:30 – Pizza

14:00 – Making!

Science Makers is a monthly event to discuss and build low-cost, DIY and open hardware for science and education. All are welcome for the talks, making or both! It is primarily designed for adults, accompanied children are allowed to attend but please alert the organisers on synbio@hermes.cam.ac.uk.

This talk is part of the Engineering Biology Interdisciplinary Research Centre series.

This talk is included in these lists:

• Engineering Biology Interdisciplinary Research Centre
• Makespace Classroom, 16 Mill Lane, Cambridge, CB2 1RX

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