The Arnold C. Ott Lectureship in Chemistry
Thursday, April 18, 2024
5:00 p.m. - 7:00 p.m.
Allendale Campus
Alumni, Community, Faculty, Staff, Students
Biomimetic Cuisine: The Chemistry, Craft, and Culture of Our Future Foods
Everyone eats. This simple fact makes food a fascinating topic of human creativity and scientific inquiry throughout the world. While our cooking traditions help to define diverse cultures, culinary innovations are a source of new sensations and pleasures. Increasingly, however, necessity is driving new revolutions in food systems globally. Ideally, emerging technologies will allow us to feed a crowded world while utilizing more sustainable practices. Astonishing discoveries are enabled by a careful consideration of the molecular characteristics of our food and the chemical transformations associated with cooking. Scientists are learning how to mimic desirable flavors and textures while using more healthful and sustainable food resources. We will learn how food scientists are transforming plants into meat and changing the fundamental concepts of agriculture. We will explore how a neuroscientist might turn lemons into lemonade. We will delve into the modern kitchen to learn how chemists and chefs are working together to create delicious new meals and perhaps even helping to heal the planet.
Location Information
Grand River Room, Russel H. Kirkhof Center
Allendale Campus
Download parking map for the Allendale Campus
Contact Information
GVSU Chemistry Department
gvsu.edu/chem
Hosting Department, Organization, or Business
Chemistry
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This event was added to the calendar by Meghan Prindle (prindlem@gvsu.edu) on Wednesday, February 14, 2024 and was last updated on Tuesday, April 16, 2024 at 8:47 a.m.