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Science in the kitchen
5 May 2018 3:00 pm - 6:00 pm|
Wills Memorial Building|
Two talks and a workshop will show you how a scientist addresses a recipe or observes food changes during cooking. You will also understand how culinary techniques have supposed an advantage for human evolution against other species.
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.
Two guest speakers will participate in this event:
– Prof Felix Goñi, Professor in Biochemistry and Molecular Biology of the University of the Basque Country and President of the Spanish Society of Biochemistry and Molecular Biology.
– Prof Richard Evershed, Professor in Biochemistry at the School of Chemistry
at the University of Bristol and Fellow of the Royal Society.
Click here to register.