Join us for a talk that looks at how beneficial compounds can interact to prevent the formation of harmful ones.
In his Abstract 45 debut, Alberto Fiore, Professor of Food Chemistry and Technology, will explore the story and the future of one of the most important chemical reactions in food science: the Maillard reaction.
The Maillard reaction is a complex, heat-catalysed chemical process between amino acids and reducing sugars that creates the brown colour, savoury flavours, and aromas characteristic of many cooked foods, like seared steak, roasted coffee, and toasted bread.
Through research, stakeholder guidance, and collaboration, this work aims to promote awareness of this fascinating reaction that forms the basis of everyday life. If you have no other commitments, don’t miss this opportunity to be part of the conversation on how science can support everyday life in the kitchen and on food premises.
Join online
Abstract 45 is a hybrid event that you can join live, via Microsoft Teams from 5:30pm.
