The Society of Cosmetic Scientists promotes education, research and collaboration to advance the science of cosmetics

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ANNUAL GENERAL MEETING


picture of food ingredients* THURSDAY 25 MAY 2017 – ANNUAL GENERAL MEETING

5.30pm lecture
6.30pm AGM (members only)
7.30pm Chocolate tasting

ONLY SCS MEMBERS CAN VOTE AT THE AGM BUT NON-MEMBERS ARE WELCOME TO ATTEND THE LECTURE AT 5.30PM AND CHOCOLATE TASTING AT 7.30PM sO PLEASE DO BRING GUESTS

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MOLECULAR GASTRONOMY: THE SCIENCE OF TASTE AND FLAVOUR
Prof Peter Barham (Professor Emeritus, H H Wills Physics Laboratory)
Talk starts 5.30pm

What gives food its flavour?
What makes some foods taste really good while others can be mediocre or even disgusting?
How far can science go it answering these (and other) questions that are so important for domestic cooks and chefs alike?

In this demonstration lecture I will try to answer these and other questions. You will discover that we actually use all our senses to assess the food we eat. We use: 

  • our eyes to see the colour, shape and size
  • our ears to hear any sizzling, crackling etc
  • our hands to feel the texture
  • our tongues to sense the taste
  • our noses to sense the aroma
  • and all the nerves in our mouths to assess the ‘mouthfeel’

… In practice we integrate all these sensations into what we call the ‘flavour’ and then decide whether or not we like it.

ANNUAL GENERAL MEETING (members only)
AGM starts 6.30pm

picture of Chocolates

& CHOCOLATE TASTING WITH 'MY CHOCOLATE'
Chocolate tasting from 7.30pm, after AGM

We will talk around the history and process of chocolate
: the interactive process from the bean to bar
, quality taste testing plus become a master taster and try different quality 
chocolates!
  Exotic Flavours – discern the flavour combinations in My Chocolate's handcrafted
 chocolate

Venue Royal Society of Chemistry, London

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