View all news

Bristol hosts ‘chemistry of food’ event for National Chemistry Week

Tim Harrison, the University’s Bristol ChemLabS School Teacher Fellow

Tim Harrison, the University’s Bristol ChemLabS School Teacher Fellow

Press release issued: 10 November 2009

‘The Chemistry of Fragrances and Flavours’ and ‘the Chemistry of Chocolate’ are just two of the talks the University of Bristol is hosting this week to mark National Chemistry Week — a biennial celebration that aims to promote and increase public understanding of chemical sciences.

‘The Chemistry of Fragrances and Flavours’ and ‘the Chemistry of Chocolate’ are just two of the talks the University of Bristol is hosting tomorrow to mark National Chemistry Week — a biennial celebration that aims to promote and increase public understanding of chemical sciences.

Around 340 students and teachers from across the region will be attending the talks on Wednesday 11 November as part of the ‘chemistry of food’ schools’ conference, organised by the University’s School of Chemistry and its Bristol ChemLabS project. The chemistry of food theme has been chosen in support of the Royal Society of Chemistry’s (RSC) National Chemistry Week [7 to 15 November], to promote a positive image of chemical sciences by holding a variety of events linking chemistry and food.

At the event, Andrew Chapman, a chemistry postgraduate student at the University, will be giving a talk on ' the Chemistry of Chocolate'. Professor Peter Barham from the University’s Department of Physics, who has helped develop the new science of molecular gastronomy, will be presenting a lecture entitled 'the Science of Cooking'. Tim Harrison, the University’s Bristol ChemLabS School Teacher Fellow, will begin the conference with a talk on ‘the Chemistry of Fragrances and Flavours’.

Dudley Shallcross, the University’s Bristol ChemLabS Outreach Director, said: “The event is one of several well-attended conferences that the University’s School of Chemistry hosts each year to show the importance of chemical science in our everyday lives for either primary or secondary students.”

 

Further information

The Royal Society of Chemistry is the UK Professional Body for chemical scientists and an international Learned Society for the chemical sciences with some 46,000 members worldwide. It is a major international publisher of chemical information, supports the teaching of chemical sciences at all levels and is a leader in bringing science to the public.
Please contact Caroline Clancy for further information.
Edit this page