Diary

Webinar Robert Cordina: The molecular basis of cuisines
Wednesday 18 May 2022, 19:00 - 20:30
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We are joined by Robert Cordina, who is Associate Principal Scientist in Mondelez.

Robert Cordina studied Chemistry and Physics as an undergraduate and then went on to pursue further studies in Chemistry at the University of Malta, Imperial College, Cardiff Metropolitan University, and the University of Strathclyde. He's now Associate Principal Scientist at 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 countries and is currently the lead modeller for Computational Chemistry and Process Modelling for Mondelēz R&D globally.

Are there common themes in a cuisine's flavour profile? Does the Flavour Pairing 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 2022 BSF Flavourist Training Course which is being held at the University of Reading from 10 – 27 May. The course participants and lecturers will be joining the Online presentation from a lecture theatre in the Chemistry Department 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.

Location Online (Zoom)