To support further development of its cuisine, the world famous Fat Duck restaurant is supporting a PhD project at the University of Nottingham, supported by BBSRC
The Fat Duck at Bray is run by Heston Blumenthal, one of only three UK chefs to hold three Michelin stars.
Blumenthal is internationally renowned for his application of scientific principles to cooking and, for the last ten years, his menu has been filled with delicacies based on sound science such as lamb cooked at low temperatures, then heat seared on the outside to deliver flavour with juiciness.
Furthermore, his degustation menu challenges the appetite with a variety of amuse bouches such as beetroot and orange gels with mismatched colours, which exploit recent research from the fields of food science, sensory science and psychology to stimulate the senses to the maximum.
The University of Nottingham's division of food sciences is well known for its work on flavour perception and food structure.
The project will include the study of hydrocolloid systems with unusual mechanical and thermal properties that can be converted into creative gastronomic dishes by the Fat Duck personnel.
Novel flavour release mechanisms using nanotechnology will also be investigated to provide systems with either 'instant or slow flavour release.
The development of novel food structures based on savoury ingredients is also planned.
The Biotechnology and Biological Science Research Council (BBSRC) supports a wide range of UK science aimed at increasing human understanding of how living organisms function and behave - from the level of individual molecules and cells to populations and ecological systems - and at providing knowledge that can be used to develop new technologies and products for medicine and industry.
A BBSRC spokesperson said: " Although this is an unusual partnership, we support it because of the strong underpinning science base and the fact that the hospitality industry in the UK makes a significant contribution to GDP".
Suitable candidates are being sought for the PhD, and the project offers a unique blend of science and gastronomy.
