8 October 2019

Stop thinking like chemists and start thinking like chefs

Organised jointly by:

SCI's London Group and the UCL Chemical and Physical Society

UCL, London

Registration is not required

Registration Closed

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For most natural chemicals, the industry focusses on extraction and purification, this is particularly true for food gums or hydrocolloids used as gellants and thickeners in the food business. Ross will review recent work in which CyberColloids has been involved valorising different biomasses to extract appropriate bioactives and produce fibres which can act as label friendly texturants.

Time: 17:45 for 18:15


Ross Campbell


Venue and Contact


Department of Chemistry
University College London
20 Gordon Street

Conference Team

+44 (0)20 7598 1561

Email: communications@soci.org


This is a FREE event. No need to book. Please check this page for any updates or changes before attending the event.

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Additional Info
Exhibition and Sponsorship

An exhibition will take place alongside the conference for companies and related organisations who may wish to exhibit. Please email conferences@soci.org for further information and prices. Spaces are limited and will be allocated on a first-come, first-served basis.