Science and Gastronomy of Chocolate Seminar

Join us for an enlightening seminar on the intersection of science and gastronomy, specifically focusing on chocolate. This event will feature esteemed speakers including Susanna Bareche, a respected pharmacist and pastry chef, and Claudi Mans, a professor of chemistry and a recognized science communicator. They will delve into the fascinating world of chocolate, exploring its chemical composition, the processes involved in its production, and its cultural significance. Attendees can expect to gain a deeper understanding of how science informs culinary practices, particularly in the realm of chocolate. This seminar promises to be both informative and enjoyable, offering insights for anyone interested in the science of food, cooking, or the culinary arts.