On Thursday our most enthusiastic and dedicated Chemists attended a Royal Society of Chemistry Christmas lecture on Food Chemistry. We heard about the origins of Shellac, and considered the strange taste combinations of coffee and tuna, lamb and strawberries. There were opportunities for tasting too, Skittles for their Carnauba wax and jellybeans for their Shellac. We tasted After Eights for the clever use of Invertase enzyme in their production. Two brave students tasted super-hot chillies.
Our students were magnificent and it is an event that we will remember.
Thanks to Mrs Foster-Skelton for arranging the trip.