Sweetly roasted or full-bodied and bitter? At Glasgow Science Festival this year, Dr Richard Burchmore of the Glasgow Polyomics Facility is hosting ‘Tasting Science: The Art of Coffee’, where he will explain how the chemical make-up of coffee is key to its aroma and taste.
Who are you and what do you do?
I am a biochemist. I develop ways to investigate the chemical composition of important things, like parasites, cancers and coffee.
What brings you to Glasgow Science Festival this year?
I am based at the University of Glasgow and I enjoy the challenge of trying to explain my science to non-scientists.
When you think of Glasgow, what are the first 3 words that come to mind?
Friendly, Green, Wet
If there was a zombie apocalypse, where would you hide?
On an island in Loch Lomond
What’s your favourite park or nature spot in Glasgow and why?
The Campsie Fells. I can cycle there in 20 minutes and it feels wild and remote.
Impress us with your favourite science fact
Three quarters of the species on earth are parasites.
Join Richard for a cup of coffee served with science today at Artisan Roast on Gibson Street. Tickets are now SOLD OUT!