Food Science in the Pub - January 16th 2025

Food Science in the Pub

Join us for an exciting and delicious evening of Food Science in the Pub, where local experts unravel the fascinating science behind the foods we eat, in a casual pub setting. Whether you're curious about how food is made, or the latest trends in sustainable agriculture, this informal event is the perfect blend of learning and fun.

Enjoy a cold drink, good company, and engaging conversations with food scientists who will break down complex topics into digestible bites (pun intended!). This event is supported by Inspiring Australia ACT, the Agrifood Innovation Institute and the ACT Government, and MCed by Phil Dooley of philuponscience.com.au

Date: Thursday 16 January 2025
Time: 6.30pm AEDT
Location: Smiths Alternative, 76 Alinga St, Civic.

No need to be a scientist—just come hungry for knowledge and ready to dive into the delicious science behind the food on your plate!

Tickets: Free entry, just buy your own drink!

THE LINE UP

Brook Clinton (Capital Scraps) is going to explore 150 years of compost live on stage. No, not the actual compost itself, the history of compost science.

You know when you go to the tea room and gingerly taste the milk to see if it’s still OK? Jessica Kelly (PPB) has developed a robotic tongue that will do that on an industrial scale. (I want a little one for my workplace).

Peter Wenzel (Fungi Co) is going to talk about Mycophagy - what happens when you eat a mushroom. He tried it - for scientific purposes of course.

During the pandemic genetic sequencing was crucial in fighting the spread of infections. Benjamin Schwessinger (ANU Biology) is now using the same skills to fight plant diseases

Gardens have the potential to connect all ages, from 4 years to 104 years old, says Rachael Walshe (University of Canberra). The result not only cures loneliness but could bolster our urban food security!

70 years ago a genetic breakthrough triggered the green revolution, and literally prevented a war. Greg Rebetzke (CSIRO) believes we can improve even further on that.

One of the big factors in food deterioration is an explosive and corrosive gas, known as oxygen, says Phil Dooley (Phil Up On Science | ANU Physics).

MCed by Phil Dooley