RCIScience Food & Drink

175 years of Sparking Curiosity with Science in Canada

RCIScience

Science meets flavour in these interactive classes, featuring cocktails, cheese, and everything in between!

Join The Great Canadian Baking Show’s Colin Asuncion alongside food scientists as we explore the science behind cookies!

Join RCIScience for a dram (or three) of whisky and take the chill off Fall!

Bake along with The Great Canadian Baking Show’s season 2 runner-up Sachin Seth!

The Great Pandemic Bake Off: The Science of Baking

Explore the science of fermented food alongside a DIY pickling demonstration!

In a Pickle: The Science of Fermented Food

Join RCIScience for a special evening exploring the art and science of cheese - a food our brains are hard-wired to enjoy!

Join RCI Science and Dr. Belinda Kemp for a special members (and non-members) evening of wine tasting to help kick-off our 2017/18 programming.  Discover the science behind sparkling wine and put your newfound knowledge to the test with our post-talk sparkling wine sampling.  
When: Tuesday September 14th, 2017
Time: 5:30 - 7pm
Where: Faculty Club, University of Toronto
Cost: Members - included in membership, non-members - $30, students/seniors - $20
BECOME A MEMBER OF THE ROYAL CANADIAN INSTITUTE!  $30 per year (adult) $20 (senior/student)
SPACE IS LIMITED, SO PLEASE REGISTER ON EVENTBRITE!



The Science of Sparkling Wine
Sparkling wines constitute a wide range of styles due to climate, soil types, grape varieties and production methods, with different levels of alcohol, sugar and carbon dioxide (CO2). Typically fruit-driven styles of sparkling wine are produced from carbonation or the Charmat method, whereas more complex sparkling wines are achieved as a consequence of a second fermentation in a bottle and/or the yeast lees aging process used in the transfer method and traditional method. In Ontario we produce sparkling wines from using the traditional method (Champagne), the Charmat method (Prosecco) and carbonation method under the Vintners Quality Alliance (VQA) regulations. The chemical composition of a sparkling wine and the method used in its’ of production contributes to the height and stability of sparkling wine foam after it has been pored into a glass. This lecture will reveal the compounds that influence foam stability including; proteins, polysaccharides, phenolic compounds and organic acids, and explore the biochemical interactions that play an important role in sparkling wine foam.



Belinda Kemp
Belinda studied Pinot noir tannin, flavour and sensory characteristics of wine for her PhD at Lincoln University, New Zealand. As well as a scientist, Kemp gained previous practical still and sparkling winemaking experience in commercial wineries in New Zealand and the UK. Her main research areas are wine flavour and aroma. Her research since joining CCOVI has included sparkling wine research projects investigating the effect of sugar and dosage solutions on Niagara sparkling wine flavour and influences of sparkling wine clones and soil type on flavour. She currently organizes FIZZ Club for Ontario sparkling winemakers and serves on the VQA-O Standards Development Committee and the VQA-O sparkling wine rules committee.

The Science of Sparkling Wine w/Belinda Kemp

Join RCI Science and Dr. Belinda Kemp for a special members (and non-members) evening of wine tasting to help kick-off our 2017/18 programmi

Discovery Talks

Discover the latest research through captivating speakers and ask the experts your burning questions.

Field Trips

Field Trips aren’t just for kids! See the world differently and explore the wonders of nature and science.

Movie Nights

Immerse yourselves into a night of cinemathic magic! RCIScience and the Fields Institute are thrilled to bring you a free movie night every month, perfect for film buffs or just fans of good storytelling!

Some Questionable Trivia

General knowledge, current events and pop culture get a fun twist at this trivia night unlike any other.

RCIScience Food & Drink

Events in this collection

No upcoming events

Here’s what you may have missed

The Science of Cookies

The Science of Whisky