Sunday 3 April
A farmers' market with a scientific twist, SciMart brings together food producers, researchers and chefs to reveal the fascinating science behind some of our favourite foodstuffs. With cooking demonstrations, a series of short talks and a variety of interactive stalls, SciMart offers up a packed menu and food for thought. New for 2016: learn all about the science of chilies in Trial by Capsaicin, have a go at cheesemaking with dairy expert Paul Thomas, and discover all there is to know about the Malliard reaction and the chemical changes that occur when you brown meat and veg with award-winning chef Justin Maule. And don't miss our Street Science buskers who'll be on hand with some dazzling science demonstrations.
Alplings, Barney's Beer, Build Rwanda, Creative Cookware, Daffy's Gin, Edinburgh Gin, Fresh Revolution, Galloway Chillies, Harajuku Kitchen, Harry's Treats, Knights Kitchen, Linton and Co, MaRoberts, Nutrifiz, Pickerings Gin, Piemalni, Salt Pig Sea Salt, Sea Veg, Servus Venison Haggis, TeenieTingsTerrariums, The Big Cheese Making Kit, The Marshmallow Lady, What the Dickens!, Wild Fig
Justin Maule from Wild Fig will be demonstrating the Maillard reaction and the chemical changes that occur when browning meats and vegetables.
Dissection Room | 12:15, 13:15 and 14:15
Throughout the day we are running a series of drop-in cheese making workshops in the Old Lab. Join Paul Thomas for sessions on fresh cheese making and activites at various stages in the process of making a hard cheese.
Old Lab | 11:30, 12:00, 12:30, 13:00, 13:30, 14:00, 14:30, 15:00, 15:30 (20 mins)
Red Lecture Theatre:
11:45 - Vegetarian lapses: When vegetarians eat meat, Christine Knight from The University of Edinburgh/FRIED
13:45 - Inginuity: the science behind distillation with Edinburgh Gin, Ewan Angus, Edinburgh Gin
Anatomy Lecture Theatre:
12:45 - Lard Basket! Turning Waste Fat into Soap! Dominic Rose from What the Dickens!
14:45 - Sustainability: from food systems to stovies and back again, Isabel Fletcher from The University of Edinburgh/FRIED and Christian Reynols from University of Aberdeen