How can we think of a green apple and feel the sourness on our tongue?
Why does seaweed make excellent ice cream?
Just what did Nan put in her gravy to make it so delicious?
The Tasmanian Institute of Agriculture (TIA), the University of Tasmania and the Australasian Colloid and Interface Society (ACIS) invite the public to ponder these questions and more at a free lecture by internationally renowned food scientist and molecular gastronomist Professor Ole G. Mouritsen.
Professor Mouritsen's talk, The Science of Taste, will reveal how taste and mouthfeel work on a neurological level as the brain integrates sensory inputs into memories, expectations and emotions.
From amateur cooks to cutting-edge restauranteurs, from backyard brewers to award-winning winemakers, this lecture offers inspiration for everyone in and around Tasmania's burgeoning food and beverage scene.
Register now for free: http://bit.ly/ScienceOfTaste
What: The Science of Taste;
When: Monday, 4 February 2019 | 6 – 7 pm;
Where: Hotel Grand Chancellor Hobart
1 Davey Street.
