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A Pie and a Pint of Science

Pint of Science Website Event Blurb photo 1

27
Feb

Doors 18:30, Pies 19:00, Talks 19:30-21:30

Pieminister 15 - 17 Duncan Street,
Leeds LS1 6DQ


Sold Out!

Please note this event takes place on the first floor and has no step-free access.

In an exciting new collaboration, Pint of Science is working with Pieminister to bring you a one-off event: A Pie with a Pint of Science. Hosted in the Pie Loft above the Leeds restaurant, complete with its own bar and views over Leeds Corn Exchange, this event is a twist on the classic Pint of Science concept. Three enthusiastic researchers will be delivering compelling talks throughout the evening, offering insights into the world of food, technology and robotics; served up alongside Pieminister’s award winning pies. Tickets are £10, which includes entry and a pie and a side of your choice.

 

Leeds
Pieminister Pie

Pieminister

The Pieminister Team (Award Winning Pie Company)

@Pieminister

Pieminister is an award-winning pie company based in Bristol, with restaurants and cafes all over the UK. All of its pies are made with the finest, responsibly sourced ingredients. From 100% free range British meat pies, to gluten free, vegetarian society and vegan society approved, there’s a pie for everyone!

Anwesha

Science of In-Mouth Friction - Feel the Rub!

Dr Anwesha Sarkar (Associate Professor of Food Colloids)

We experience friction every day, all the time, from writing with a pencil, preventing a car from skid on a icy road, avoiding slip on a banana peel. Do you notice we also experience friction while we eat or drink? And, how it affects the pleasure of eating? This talk explains the exciting science behind friction that we experience in our mouth – is it smooth or rough?

pies draft image

Sound and the senses! Crispy or crunchy – Can you see the difference?

Dr Mat Francis (Post Doctoral Research Fellow) , Dr Mel Holmes (Lecturer)

Our sensory capabilities are not only limited in a physical sense but also by our interpretation of language and our previous experiences. How would you define the difference between ‘crispy’ and ‘crunchy’? Is there an objective difference between them? Ultrasound analysis helps answer these questions and also how to measure material properties in non-destructive and non-invasive ways.

caroline pic

Pimp my pie! Adding plant extracts to bakery products and their potential effect on metabolism

Dr Caroline Orfila (Director of Research & Innovation)

Have you ever tasted the green Kit Kats in Japan? Foods enriched with plant extracts are very popular overseas, but are yet to catch on over here. We studied the effects of adding extracts from green tea and purple grapes to baked goods. The results, interestingly, showed improvements to metabolism as well as colour. Adding purple biscuits to your coffee break could brighten your day in more ways than one! Would you ever eat a green-crusted pie?

27
Feb

Doors 18:30, Pies 19:00, Talks 19:30-21:30

Pieminister 15 - 17 Duncan Street,
Leeds LS1 6DQ


Sold Out!

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