Cheese and Bread making

In English

Exploring the first biotechnologies:
Cheese and Bread making

Tuesday 4 December, at 6pm

Prof. Peter Belton, University of East Anglia
Prof. Eric Spinnler, AgroParisTech

For thousands of years, men have been perfecting the recipes for two of their most traditional foods, bread and cheese. But behind the cheese and bread production, up to date scientific questions are emerging: what are the factors leading to complex flavours, smooth texture and new colours typical of ripened cheeses? What happens in the making of bread at the molecular level?

Following the success of last year’s Christmas edition dedicated to chocolate and wine, come and listen to two scientists working to improve the perfect way to end a meal…

Professor Eric Spinnler (AgroParisTech) will tell us how the microbial ecosystems of soft cheeses can enhance the gourmet experience while Professor Peter Belton (University of East Anglia) will explore some of the modern ideas about the uniqueness of gluten in successful bread making.

Followed by drinks

At Chandos House
2 Queen Anne Street
London W1G 9LQ
Tube station: Oxford Circus

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