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On Wednesday the 5th of April two senior people from the Fraunhofer Research Organisation in Germany will visit us, more specifically from the Institute of Molecular Biology and Applied Biology (IME); Dr Mark Bücking (Head of Department Environmental & Food Analysis) and Dr Matthias Kotthoff (Head of Laboratory Environmental & Food Analysis).

They will give a presentation on the research activities of IME, and are really keen to engage in discussions on potential collaborative opportunities.

The presentation will start at 10:00 in Chemistry LTG (lecture theatre at ground floor) and the room is booked until 12:00, so if you would like to have discussions with them feel free to stay; if you could please let me know that would be great.

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“Interfacing Nanomaterials with Biology: From CRISPR to  Antimicrobials” 

Prof Vincent Rotello, University of Massachusetts Amherst, RSC Bioorganic Chemistry Award Winner

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“Through the looking glass, and what amino acids found there”

Dr Kirsty Penkman, University of York, RSC Joseph Black Award Winner

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“Probing structure and dynamics of (nano)materials for battery applications”  

Dr Serena Corr, University of Glasgow

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By Stephanie Bull, food scientist, Chemistry Food & Pharmacy

Reading is known as one of the world’s leading centres for the study of food and health. We have outstanding facilities and expertise to study the whole food chain – from climate, weather, soil, farming, food processing, nutrition, to human health and cognition.

Michael Mosley at the University of Reading

So it’s no surprise that TV producers beat a regular path to our door when they want to see the latest scientific research. And none does so quite as innovatively and beautifully demonstrated as BBC Two’s latest science documentary, The Secrets of Your Food

The programme, which has its final episode this week (Friday 10 March) at 9pm on BBC Two, shows the effects food has on our taste buds, brains, and bodies. Alongside the widespread locations and elegant CGI are, of course,  frequent shots of scientific demonstrations carried out at the University of Reading in the Department of Food and Nutritional Science, and in the Department of Chemistry.

In the first episode, We Are What We Eat, I helped presenter Michael Mosley to separate the various components of breast milk in our Food Pilot Plant; investigate how the proteins in egg unfold and denature at different temperatures to create the perfectly cooked egg; demonstrate the production of gas by yeast; and compare fats from different food.

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“Designing Function in Porous Molecular Solids”

Professor Andrew Cooper
University of Liverpool

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“Exploiting Multicomponent Reagents in Synthesis: Stepwise vs Synchronised Cooperative”

Professor Eva Hevia, University of Strathclyde

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Title TBC

Prof Vincent Rotello, University of Massachusetts Amherst, RSC Bioorganic Chemistry Award Winner

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