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Taste of Science Boston presents: Food Science

Get ready to feed your curiosity and explore the world of food with our speakers. From interesting changes to meat, the effects of chocolate, and what makes a café a café, join us for an evening to please the senses. 

$1 from each beer sale will be donated to our festival, courtesy of Remnant Brewing company. 


Natalie Rubio

"Does Bug Steak, Bug You?" 

Cultured meat is meat grown from cell cultures, rather than whole animals. The technology may result in improvements for our environment, food safety and animal welfare. However, there are many technical challenges associated with growing vertebrate (e.g., cow, chicken) tissue at large-scale and low-cost. Invertebrate cells have unique properties that may make them a superior cell source for bio-fabricated food. Come learn why in vitro caterpillar steak is more appealing than it sounds :)  

Chao-Qiang Lai

"Cocoa and Anti-Aging" 

Human foods of plant origins, besides as energy sources, provide crucial and beneficial nutrients, such as flavanols, one of the most abundant polyphenols, to our health. Epicatechin, a flavanol, naturally occur in foods such as cocoa, beans, berries, apples and tea. Dr. Chao-Qiang Lai will discuss the effect of epicatechin supplementation on heathy lifespan and its biological mechanisms, particularly on delaying the aging of muscle in animal models and its implication in human health.

Merry White

“Art, Craft and "Science" in Japanese Coffee”

How an anthropologist uses "participant-observation" in the study of Japanese coffee is the topic. The fieldwork ranged from coffee orchards in Cambodia to high industrial roasting in Japan to the seats of cafes all over Japan, and produced a book, Coffee Life in Japan, which has become popular among Japanese coffee aficionados in America and Europe, mirroring the spread of Japanese coffee techniques and quality.