Get your science facts with your science fiction this Saturday 22 October at the next UNE Sci Flicks! After a screening of family-favourite film, Ratatouille, UNE’s Dr Gal Winter will answer all of your questions and take a deep dive into the fascinating world of food science and microbiology.
To give you a taste of what to expect, we had a chat to Dr Winter about some of the film’s key themes.
How big of a role does science play in cooking and food?
Cooking and food are science. To do one is to do the other. The only difference is in our attitude, where we think of the two as separate.
In the movie, Gusteau's motto is 'anyone can cook'. Do you think being a good cook is a natural skill, or can anyone achieve culinary success through a general understanding of food science?
Humans have cooked through trial and error for… a while. Were they all good at it? No, but we’re still able to go to restaurants.I couldn’t agree more with the saying ‘anyone can cook’. Some people are better than others, but really, anyone can cook. I think it’s the same for science; anyone can do science— not just people in white coats in a laboratory.
In the film, there is a rat with an astounding talent for cooking which raises some obvious hygiene red flags. While getting a rat to cook your food isn’t recommended, do you think we've become too afraid of bacteria in cooking?
Let’s say that outside Pixar Paris, having a rat as a chef is just a bad idea and should only be done through animation or CGI. However, having microbes in your food can be extremely beneficial for the taste of foods and also gut health. Not all microbes are beneficial so we have to tread carefully, but I am concerned that we have taken the elimination of all microbes from our food too far that we lose their amazing benefits.
Image: UNE microbiologist and food scientist, Dr Gal Winter, will be the guest speaker at the upcoming UNE Sci Flicks screening of 'Ratatouille'.
One of your passions is cooking, and you run fermentation workshops in Armidale. How has your career as a scientist complemented this hobby?
I discovered science through cooking. Choosing a university degree was quite daunting for me as I had no idea what to choose. When I saw the option for food science studies I thought, ‘cool, this is something I can see myself interested in for a future career.’ I ended up enrolling in a Food Science and Biochemistry degree, with no scientific background and not knowing what biochemistry was. Through my studies, I discovered the world of science and fell in love with it, particularly microbiology. I ended up with a career very different from what I imagined…
What work is currently being done in the food science space at UNE?
One of UNE’s thematic priorities is Australia's future food and water security, and there is a lot of work related to smart science and smart technologies in the food industry. UNE is a leader in agricultural research and is a partner in the collaborative research centres, Food Agility and Future Foods Systems.
If there is someone out there with a love of food and is interested in the science behind it, what could they study or do to learn more?
To learn food science, you need to understand basic science. There is a wealth of information out there that is available for anyone who wants to learn more, whether that’s through podcasts, cooking shows, books or videos. Having said that, there is also a lot of pseudo-science information that is not accurate and sometimes can be just wrong. I would recommend identifying a reliable source of knowledge and /or getting formal science education to understand the basics.
Key details:
WHEN: Saturday 22 October, 2:10pm sharp.
WHERE: Belgrave Cinema,145 Dumaresq St, Armidale NSW 2350.
WHO: The whole family!
COST: $10. Tickets can be purchased here. All attendees will receive a free popcorn!
