The Science of Puddings
Tuesday, 24 September, 2013 - 19:30 to 20:30
A lecture by Professor Paul Walton, Department of Chemistry, University of York. Part of the “York Food and Science Festival”. Professor Walton heads a research lab which focuses, amongst other things, on cellulose degradation for biofuels and anti-cancer agents. He is a recipient of the Royal Society’s Higher Education Teaching Award and has chaired the editorial board of the Dalton Transactions Journal.
Chemistry and Food
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