Guest lecture by professor Ole G. Mouritsen: The Science of Deliciousness
23.04.2012 / 14:15
“The Science of Deliciousness”
How a new science, gastrophysics, may emerge when a scientist starts looking into the fascinating world of cooking?
Use of the term umami for describing the sensation of deliciousness in food is finding its way into the Western cuisine. Umami is now ranked as a fifth basic taste along with the four classical tastes: salty, sour, sweet, and bitter.
Professor Ole G. Mouritsen will review the concept of umami and deliciousness in a historical, evolutionary, and scientific context and describe recent advances in the understanding of the sensory perception of umami and the involved taste receptors.
Housewives, cooks, and chefs across the world are unknowingly exploiting this synergy in preparing delicious meals. As an amateur chef, professor Mouritsen spices the presentation with his own umami experiences in the kitchen and from collaborations with Michelin-level chefs.
Ole G. Mouritsen is professor of biophysics at the University of Southern Denmark, director of MEMPHYS-Center for Biomembrane Physics and adjunct professor of Aalto University. His fields of specialization include statistical mechanics and thermodynamics, computer simulation techniques, phase transitions and critical phenomena, biomembrane physics and chemistry, interfacial physical chemistry, and soft matter physics, with applications within biomedicine, food science, and drug delivery.
Author of books:
Computer Studies of Phase Transitions and Critical Phenomena (1985)
Life-as a Matter of Fat. The Emerging Science of Lipidomics (2005)
Sushi. Food for the Eye, the Body & the Soul (2009)
Seaweeds. Edible, Available & Sustainable (2009)
Umami. The Gourmetape and the Fifth Taste (2011)
This lecture is organized by Department of Biomedical Engineering and Computational Science (BECS).
Coffee and tea will be served at 14:00 by the L-hall. Welcome!
Homepage of Ole G. Mouritsen (memphys.sdu.dk)