The SCC Annual Meeting continued with the awards breakfast, a showcase exhibition and discussions on sustainability and the future of skin care. Following a networking luncheon, regulatory and modern formulating and sunscreen sessions were featured.
Wednesday, 14 July 2021, 1:35 pm
AgResearch scientists have taken their skills into the
kitchen to identify the ideal cooking conditions for the
‘perfect steak’; while also harnessing the power of
Artificial Intelligence (AI) to create new food combinations
and recipes.
Working with world-class development chef
Dale Bowie, whose career has included working at Heston
Blumenthal’s Michelin three-star restaurant The Fat Duck
in the UK, the scientists used a unique approach of
analysing biochemical changes in beef steak during the
cooking process. When being cooked, the steak releases
compounds emitted as gases called volatiles, which can be
captured and analysed. These volatiles, among other factors
Press Release – AgResearch AgResearch scientists have taken their skills into the kitchen to identify the ideal cooking conditions for the perfect steak; while also harnessing the power of Artificial Intelligence (AI) to create new food combinations and recipes. Working …
AgResearch scientists have taken their skills into the kitchen to identify the ideal cooking conditions for the ‘perfect steak’; while also harnessing the power of Artificial Intelligence (AI) to create new food combinations and recipes.
Working with world-class development chef Dale Bowie, whose career has included working at Heston Blumenthal’s Michelin three-star restaurant The Fat Duck in the UK, the scientists used a unique approach of analysing biochemical changes in beef steak during the cooking process. When being cooked, the steak releases compounds emitted as gases called volatiles, which can be captured and analysed. These volatiles, among other factors such as texture and colour, help deter