Culinary Science - Emma - Champagne Scientist

Emma awas a contestant on My Kitchen Rules (MKR) season 3.

As one of the “Engaged Scientists” she works in science and has a passion for food, wine and eating!

Post-MKR Emma has created Culinary Science, a company that combines all things food and science.

In 2017 she graduated with a Diploma from the University of Champagne and Le Cordon Bleu (Paris). Her thesis was on the effect of glass shape on Champagne flavour. Making her an expert in Champagne Science.

Emma is also a keen science communicator (someone who takes complex science and makes it easier for everyone and anyone to understand – a bit like Dr Karl). Her passion also lies with where science and food intersect. This has led her to follow Heston Blumenthal (who she was lucky enough to meet in May 2012 – a dream come true!), experiment with food, ask “why” a lot and try out some molecular gastronomy (which isn’t as hard as it sounds!).

Food shouldn’t be intimidating, and neither should science, so Emma's mission is to combine the two and share her passion with as many kids and adults as possible. Food science is a growth industry and is an extremely exciting and fascinating subject and one that everyone can engage in.

Plus we all have to eat and drink right!?

Emma awas a contestant on My Kitchen Rules (MKR) season 3.

As one of the “Engaged Scientists” she works in science and has a passion for food, wine and eating!

Post-MKR Emma has created Culinary Science, a company that combines all things food and science.

In 2017 she graduated with a Diploma from the University of Champagne and Le Cordon Bleu (Paris). Her thesis was on the effect of glass shape on Champagne flavour. Making her an expert in Champagne Science.

Emma is also a keen science communicator (someone who takes complex science and makes it easier for everyone and anyone to understand – a bit like Dr Karl). Her passion also lies with where science and food intersect. This has led her to follow Heston Blumenthal (who she was lucky enough to meet in May 2012 – a dream come true!), experiment with food, ask “why” a lot and try out some molecular gastronomy (which isn’t as hard as it sounds!).

Food shouldn’t be intimidating, and neither should science, so Emma's mission is to combine the two and share her passion with as many kids and adults as possible. Food science is a growth industry and is an extremely exciting and fascinating subject and one that everyone can engage in.

Plus we all have to eat and drink right!?

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