The UniSA Mount Gambier campus will host a public lecture entitled “Making Dairy Products Taste Good with Fat Crystals” tonight.
Presenters Professor David Beattie and Professor Marta Krasowska will share insights into the food we eat, and how we perceive it and how it is influenced by the way food is structured.
Our mouths sense this structure as we chew and swallow, and this controls whether we like or dislike certain foods.
This aspect of food is called science texture and mouthfeel.
This lecture will delve into the role of fats in dairy products – their stability and their texture.
Our presenters will explain how common dairy products are structured on a microscopic level, and why this structure is important for how we experience dairy foods.
Bookings are essential and can be made via Eventbrite. This lecture will be livestreamed for those who are unable to attend in person.
Register now to avoid missing what is bound to be an interesting lecture.
Pre lecture drinks will be held at 6pm with the lecture commencing at 6.30pm.
