Have you ever wondered why an egg turns white when you fry it? Why your tea is a bit colour lighter when you add lemon? Or why do you cry when you chop onions? Behind all those things, behind your cooking recipes at home, there is a lot of hidden science. And that science has been there since prehistoric times.
The Society of Spanish Researchers in the UK in collaboration with the School of Biochemistry of the University of Bristol, organise on 5th of May at the amazing Wills Memorial Building (Bristol) an event to unravel all the science that you do every day in your kitchen without even realising it.
Two talks and a workshop will show you how a scientist addresses a recipe or observes food changes during cooking. As well you will understand how culinary techniques have supposed an advantage for human evolution against other species and how we can track the diet prehistoric humans had. You may have the opportunity to see, touch and understand that science. In the future, you will think differently when you cook at home. You will cook with scientists´ eyes.
The event is public and free but registration is needed through Eventbrite https://www.eventbrite.co.uk/e/science-in-the-kitchen-tickets-44529165934. Limited places available.
Adults and kids of any age are very welcome, especially to the workshop. As this workshop involves food, please, write to email@example.com if you have any food allergies.
Place: 5th May. Wills Memorial Building (Reception Room). 15:00 – 18:00
15:00 – 15:15 Welcome
15:15 – 15:45 “A biochemist in the kitchen”. Professor Felix Goñi – Basque Centre for Biophysics. University of Basque Country (Spain)
15:45 – 16:15 “Reading the residues: Molecular and isotopic signals of prehistoric diet”– Professor Richard Evershed FRS – School of Chemistry – University of Bristol
16:15 – 17:00 Coffee Break
17:00 – 18:00 Workshop – Cook science
.- Do my breakfast cereals really have iron? – Food composition
.- Milk is liquid, cheese is solid – Protein precipitation
.- My toast was alive! – Microbiology/Biotechnology
.- Let´s make mayonnaise – Emulsions
.- My avocado is blackish again – Physicochemical food changes
.- Advance science on your plate – Molecular cuisine
Profesor Felix Goñi – President of the Spanish Society of Biochemistry and Molecular Biology
Professor Félix Goñi is Profesor in Biochemistry and Molecular Biology at the University of Basque Country (Spain). Moreover is a researcher from the Biophysics Basque Centre, being Director during several years, linked to the Spanish National Research Council (CSIC). Nowadays, he is as well the President of the Spanish Society of Biochemistry and Molecular Biology.
Felix Goñi is a worldwide expert in lipids and biological membranes at the biophysics field. He was awarded with several awards including the prestigious Avanti Prize from the European Biophysical Societies Association and the Euskadi Research Award. He is Advisory Board of numerous scientific journals and Honorary academic from several Universities. Moreover, he combines his research with outreach, participating in conferences, interviews and writting articles linking Science and gastronomy.
Professor Richard Evershed FRS
Professor Richard Evershed is Professor in Biogeochemistry at the School of Chemistry at the University of Bristol and a Royal Society Fellow. Richard Evershed uses innovative techniques to analyse archaeological finds and reveal a ‘chemical fingerprint’ that sheds light on the animals hunted — and plants farmed — by ancient humans. His work is providing fascinating insights into how diets evolved as humans migrated away from the Middle East nearly 11,000 years ago.
Richard is enthusiastic about promoting public understanding of his work, participating in interactive exhibitions, podcasts, public talks and interviews with the media under this line he has published books as”Sorting the Beef from the Bull”. He has received awards for his work, including the Royal Society of Chemistry’s Interdisciplinary Award and the Aston Medal of the British Mass Spectrometry Society.