Aberdeen food scientists will be working with some of Scotland鈥檚 finest chefs on a series of innovative events for Science on a Plate - Scotland鈥檚 first festival of science and food.
Part of the Edinburgh International Science Festival and taking place at the Royal Botanic Garden in the capital, bringschefs and food experts together with researchers from the country鈥檚 six leading agricultural and nutritional research institutes.
Nutrition scientists Professors Julian Mercer, John Beattie and Garry Duthie from the 黑料网 Rowett Institute of Nutrition and Health will work with Nick Nairn, Neil Forbes, Tom Kitchin and Jacqueline O鈥橠onnell in the Real Life Science Kitchenfrom Saturday (March 31) to Tuesday (April 2).
While the chefs prepare innovative dishes using some of Scotland鈥檚 best produce, the audience will have an opportunity to quiz the Rowett scientists about the food on the menu.
A Science on a Plate exhibition will also be on display at the Royal Botanic Garden鈥檚 John Hope Gateway centre.
Visitors can browse specially prepared market stalls, learning about Scotland鈥檚 food research and on Saturday and Sunday Laura Young from the Rowett will present a series of fun food activities from the Rowett鈥檚 very own market stall.
On April 8, Dr Alexandra Johnstone, leading nutrition scientist at the Rowett, will join author and aphrodisiac expert Mark Douglas Hill for an aphrodisiac canap茅 reception at the Botanic Garden鈥檚 Gateway Restaurant.
Dr Sue Bird, Knowledge Exchange Manager at the University鈥檚 Rowett Institute, said: 鈥淲e have been very interested in the use of food as the medium for communication for quite a while now: Everyone has to eat, and many have strong opinions about food.
鈥淔ood is a great promoter of conversation and conviviality and this project, as the name suggests, is a great way to try and communicate some of the work going on across Scotland鈥檚 research base to a wide public audience.鈥�
Ian Edwards, Head of Interpretation and Events at the Royal Botanic Garden (RBGE), added: 鈥淩BGE is joining forces with a number of Scottish partners to explore topical issues around the sustainability of food and a wide range of health benefits derived from growing, sharing and eating your own fruit and vegetables.
鈥淭hese ideas are all coming together in a remarkable way with the first ever festival of Scottish food and science at the Botanic Garden this spring. The public are invited to join our chefs and scientists in what promises to be a very tasty event鈥�.
The festival has received funding from the Office of the Chief Scientific Adviser鈥檚 (OCSA) Public Engagement with Science grant scheme