A Soupçon of Science: Creativity at the Interface of Chemistry and Cuisine
A/Prof Kent Kirshenbaum, Department of Chemistry, New York University
Most people cook-but do you understand the chemistry and physics behind what you do in the kitchen? Have you ever made stretchy ice cream, mango caviar, liquid smoke, or an exotic hybrid dessert topping/floor wax?
Join A/Prof Kent Kirshenbaum of New York University as he demonstrates the chemistry and physics of food, and pushes the boundaries of your culinary imagination using polymer chemistry, materials science, protein structure and molecular neuroscience.
Celebrate the International Year of Chemistry with Kent by engaging your sight, taste, touch and smell senses in a fascinating BrisScience that will teach you to innovate new recipes, enhance your cooking skills, and understand the reasons behind dietary choices and to catalyse the development of your culinary creativity.
- Time: 6:30pm to 7:30pm, Monday the 22nd of August
- Venue: Long Room, Customs House at Riverside
- Arrangements: Doors open at 6pm. No need to book – just show up!
- Refreshments: There will be complimentary drinks and nibblies following the talk, where A/Prof. Kent Kirshenbaum will be available to answer any questions
- Questions? Contact Andrew (email@example.com)
A/Prof Kent Kirshenbaum obtained his Bachelor’s degree in Chemistry at Reed College in Portland, Oregon, and his PhD is in Pharmaceutical Chemistry, from the University of California, San Francisco. Kent conducted his post-doctoral studies in protein chemistry at the California Institute of Technology in Pasadena. Kent Kirshenbaum is currently a Associate Professor in the Department of Chemistry at New York University, where he teaches Biochemistry. Kent also leads a research group in Organic Chemistry with a focus on developing sequence-structure-function relationships in biomimetic polymers. His research includes several collaborations with biomedical investigators at NYU’s School of Medicine, pursuing new antibiotics and therapeutics for Alzheimer’s disease.
Kent is a co-founder of the Experimental Cuisine Collective, along with Prof. Amy Bentley (Food Studies) and Chef Will Goldfarb (Pastry). His science outreach efforts include appearances with the Food Network, the Cooking Channel, the Science Channel, Sid the Science Kid, NBC-Learn, the Discovery Channel and the Secret Science Club. In the lab, Kent enjoys cooking up new macromolecules with his students; while at home, he enjoys synthesizing fish tacos with his children.
This talk is brought to you by BrisScience, The Science Teachers Association of Queensland and the School of Chemistry and Molecular Biosciences at The University of Queensland. For more information about this event please click here.