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Science Makers: Molecular Gastronomy

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


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.


• 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)


• 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)


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

This talk is part of the Synthetic Biology Strategic Research Initiative series.

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