Scientists from the University of Aberdeen Rowett Institute will be putting on a colourful display of foods that you may not expect to be quite so bright, at this week's May Festival.
Dr Vasileios Raikos and Dr Viren Ranawana will host the event at which they will tell members of the public how familiar foods such as yoghurt and bread can be adapted in order to improve our health.
The event, Reformulation for Health: Why less really is more, will take place on Saturday, May 27 from 10am until 4pm. The duo will deliver talks at 10.30am, 11.30am, 1pm, 2pm and 3pm, at the Rowett Institute at Foresterhill. Throughout the day there will be free drop-in activities for all the family, including taster sessions of some of the healthy adapted foods.
Dr Raikos said: “We hope that those who come along to the Rowett during the May Festival enjoy our demonstrations.
“It is a really interesting area as what we will be showing people is how we can add freeze dried vegetable to foods that we consume daily, such as breads and yoghurt. We believe that by freeze drying the veg and adding it into produce, we may be able to retain the goodness of the vegetables while making them easier to consume for those who may struggle.
“So far we have been testing this with items such as carrots and beetroot, and we’ve made some fairly colourful creations!"
Reformulation for Health: Why less really is more is a free event and no booking is required.
For full details of the 2017 May Festival programme visit www.abdn.ac.uk/mayfestival or to book tickets call Aberdeen Box Office on 01224 641122.
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