A Gastroscientist’s Take on Taste


A Gastroscientist’s Take on Taste

ChemEng Theatre
Chemical and Biomolecular Engineering Building 1


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T: 03 9035 8192


The subject matters of gastroscience are food, preparation techniques, and flavour, and the methods of study include the arsenal of techniques and concepts from the physical and chemical sciences. I will provide examples of what gastroscientists may work on, and will speak about taste, taste experiences, mouthfeel, and texture, thereby illustrating how physics and physical chemistry can illuminate fundamental properties of taste/flavor and the structure of complex foodstuff like emulsions, sauces, jellyfish, seaweeds, and cephalopods.


  • Professor Ole G. Mourtisen
    Professor Ole G. Mourtisen, University of Copenhagen