Food Science seminars

Understanding photochemical mechanisms can improve both plastic recycling and protection against light-induced damage. The seminar revisits acridinium-catalysed conversion of polystyrene to benzophenone, where reactive oxygen species explain the observed chemistry rather than the previously proposed pathway. It also examines unwanted flavour changes in champagne, tracing a light-induced defect to a dimeric radical-cation intermediate. These cases connect mechanistic evidence with process optimization, industrial scale-up and possible chemical protection strategies.

We welcome Kenji López-Alt, world-renowned chef and author of multiple New York Times bestselling cook books, including The Food Lab: Better Home Cooking Through Science. Kenji will discuss the creativity and science of the culinary arts with Indre Viskontas.