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?