Masterclasses and workshops
Our monthly Entrepreneurship Masterclasses are delivered by inspirational speakers and open to all staff and students.
Entrepreneurship Masterclasses will take place the first Monday of every month. We have some inspirational speakers lined up including Physicists who have commercialised their research, either applying their know how to industry or starting a business, as well as speakers from the Entrepreneurial community who will be sharing how to develop an entrepreneurial mind-set and the importance of networking with the wider community. All staff and postgraduate students are welcome.
Workshops and demonstrations
Workshops linking the latest understanding in physics to the functionality of ingredients, formulations and food processes.
Researchers working with the Edinburgh Complex Fluids Partnership are excited at the prospect of linking the latest understanding in physics to the functionality of ingredients, formulations and processes used in both kitchen based and large scale food production in a series of workshops.
Understanding the underlying physical principles relevant to food products will provide useful explanations of observed phenomena and serve as guidelines for those wishing to accelerate food innovation. We also plan to incorporate this material in cookery and food science courses.
Play Dough for Adults (and Kids!) – Wednesday 22 May 2019
During this demonstration, Lucinda Bruce-Gardyne and Wilson Poon, Professor of Natural Philosophy, will be sharing a foodie and physicist’s view of why making soft and tasty gluten free bread is so much harder than producing a great loaf of wheat bread. Samples produced during the demonstration will be served afterwards, together with nibbles, wine and soft drinks.
Note: both wheat bread and gluten free bread will be made during the demonstration so we cannot guarantee that samples made without wheat and served during the event will be strictly gluten free.
This event takes place on Wednesday 22 May, 18.30-20.30 at the Edinburgh New Town Cookery School. Standard tickets are £16. 58 and concession tickets (under 18s, students and over 60s) are £11.25. Tickets include refreshments.
Deconstructing Sauces…. and putting them back together again - Wednesday 12 June 2019
During the Deconstructing Sauces demonstration, Lucinda Bruce-Gardyne and Paul Clegg, Materials Physicist at the University of Edinburgh will be inviting the audience to join them in investigating how sauces and dressings are constructed and how this construction can go very wrong. The successfully made sauces will be available for the audience to try, along with nibbles, soft drinks and wine.
This event takes place on Wednesday 12 June, 18.30-20.30 at the Edinburgh New Town Cookery School. Standard tickets are £16. 58 and concession tickets (under 18s, students and over 60s) are £11.25. Tickets include refreshments.
Festive Crystals - the Science of Fudge and Caramel
The first Physics in Food Workshop, 'Festive Crystals - the Science of Fudge and Caramel', was delivered to the public at The New Town Cookery School, Edinburgh on 4 December 2018. During this session, Lucinda Bruce-Gardyne and Professor Wilson Poon shared a foodie and physicist’s view of how to make the perfect fudge and caramel.