Scientists in the kitchen

Food, glorious food!

Join us for a feast of the senses as celebrity chef Ben Milbourne and BrisScience’s own Joel Gilmore turn the lecture theatre into a live test kitchen.

Joel and Ben will use their scientific training to demonstrate the physical sciences that underpin everyday cooking, through to high end cuisine and molecular gastronomy.

They will discuss (and demonstrate!) how emulsions, foams  and chemical bonds play a critical role in everything from the perfect steak to the perfect ice cream; and then, leverage this science to create new textures and experiences – from edible bubbles to crunchy chocolate mousse!

This event is just two short weeks away – so RSVP early to avoid missing out.

When Tuesday, 4 April 2017
Time 6:30pm to 7:30pm
Venue The Edge, State Library of Queensland, South Brisbane
Arrangements Doors open at 6:00pm
Refreshments Light refreshments will be provided following the presentation
RSVP This is a free event. Please register to secure your seat.

Meet the presenters:

 

ben-milbourne-headhsotBen Milbourne is a former science teacher turned MasterChef finalist and entrepreneur – and an outstanding example of the diverse career pathways that can result from studying at UQ.Ben Milbournes Food Lab logo

After graduating, Ben taught science in high school, and his students nominated him for the hit television series, MasterChef. It was the platform to a career as sought-after chef, media personality, brand ambassador, and founder of his own production company. He is the host of Food Lab by Ben Milbournea TV show produced in partnership with The University of Queensland.

 

Alumnus Dr Joel GilmoreDr Joel Gilmore completed a PhD in physics at the University of Queensland in 2007. He then spent two years as a full time science communicator, managing a group of physics performers doing public lectures, radio and television appearances. He is now an energy consultant, and is passionate about providing critical analysis that helps industry and government transition our energy sector to a low emissions future.
As a great lover of cooking (and even more so of eating) Joel applies his physics background to understanding food and the culinary arts. In his spare time, he likes swing dancing, theatre sports, travelling (43 countries so far), stand-up comedy, learning new musical instruments and, occasionally, unicyling to work.

 

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