Stop Thinking Like Chemists & Start Thinking Like Chefs!

For most natural chemicals, the industry focusses on extraction and purification, this is particularly true for food gums or hydrocolloids used as gellants and thickeners in the food business. Ross will review recent work in which CyberColloids has been involved valorising different biomasses to extract appropriate bioactives and produce fibres which can act as label friendly texturants
CPS Members: Free of charge
Students: Purchase CPS membership on the door at £7.50 or £10 with a colour changing mug (valid for your entire degree)
Public: Free of charge
Meet in the Nyholm Room of Christopher Ingold Building from 17:45 for Tea, Coffee and Doughnuts.
The talk will take place in the Ramsay LT at 18:15.
Join us after the talk for Wine, Cheese and Pizza!