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UID:e37c2f057695fc5574c3ccfd7cf2699a
CATEGORIES:Public Events - Lectures
CREATED:20220106T091208
SUMMARY:Webinar Robert Cordina: The molecular basis of cuisines
LOCATION:Online (Zoom)
DESCRIPTION:
We are joined by Robert Cordina,
who is Associate Principal Scientist in Mondelez.
Buy Tickets on Eventbrite
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ts
Robert Cordina studied Chemistry and Physics as an
undergraduate and then went on to pursue further studies in Chemistry at t
he University of Malta, Imperial College, Cardiff Metropolitan University,
and the University of Strathclyde. He's now Associate Principal Scientist a
t Mondelēz International and Committee Chair of the Food Group at the Royal
Society of Chemistry, as well as a visiting lecturer in food chemistry. He
has worked in both the pharmaceutical and food industries in a number of c
ountries and is currently the lead modeller for Computational Chemistry and
Process Modelling for Mondelēz R&D globally.
A
re there common themes in a cuisine's flavour profile? Does the Flavour Pai
ring Hypothesis hold true? Or is there more to it than just finding common
flavour molecules in different ingredients to make a dish which tastes good
?
The event is also part of the 202
2 BSF Flavourist Training Course which is being held at the University of R
eading from 10 – 27 May. The course participants and lecturers will be join
ing the Online presentation from a lecture theatre in the Chemistry Departm
ent where we will have sandwiches and a glass of wine from 6.00 pm. Any BSF
member who would like to join us would be very welcome. Contact prof. Don
Mottram This email address is being protected
from spambots. You need JavaScript enabled to view it.
CONTACT:This email address is being protected from spambots. You need JavaScript enabled to view it.
DTSTAMP:20260619T133030
DTSTART;TZID=Europe/London:20220518T190000
DTEND;TZID=Europe/London:20220518T203000
SEQUENCE:0
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