Scientist puts the tea in chemistry
Posted on 20 September 2010
University of York scientist Professor Paul Walton will explore the science of the UK's favourite beverages in a feature lecture at the York Food & Drink Festival next week.
The lecture Coffee, Tea and Chemistry: The Amazing Science in a Cuppa will take place in the 15th century splendour of York Guildhall at 7.30pm on 22 September.
Professor Walton, head of the University's Department of Chemistry, said: "I want to tell people about the molecules in tea and coffee, what they do, why they do it, why they taste the way they do.
I want to tell people about the molecules in tea and coffee, what they do, why they do it, why they taste the way they do
Professor Paul Walton
"I shall show what differences there are between various types of teas and coffees, the health effects of the drinks and, most importantly, show how a little bit of science goes a long way to helping us enjoy a good cuppa."
It is the second occasion Professor Walton has contributed his scientific expertise to the York Food & Drink Festival. Last year, he joined Professor David Howard, of the University's Department of Electronics to explore what effect foods have on the body.
Tickets and further information about the event, which is sponsored by the University of York, are available by calling 01904 466687.
Notes to editors:
- More information about the Departments of Chemistry and Electronics is available at www.york.ac.uk/np/deptindex.htm
- The York Festival of Food and Drink website can be found at www.yorkfoodfestival.com.
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