{"id":1111,"date":"2013-04-22T19:00:25","date_gmt":"2013-04-22T18:00:25","guid":{"rendered":"http:\/\/science-london.com\/home\/?p=1111"},"modified":"2014-05-20T10:29:01","modified_gmt":"2014-05-20T09:29:01","slug":"from-beer-to-biscuits-the-maths-of-food","status":"publish","type":"post","link":"http:\/\/science-london.com\/home\/2013\/04\/22\/from-beer-to-biscuits-the-maths-of-food\/","title":{"rendered":"From Beer to Biscuits, the maths of food"},"content":{"rendered":"\n\n\n
\nMaths is often thought of as a dry subject, far removed from reality. However, this is far from the case, and in fact maths is very important in food! In this talk Prof. Chris Budd from the University of Bath<\/strong> will talk about some of the maths needed to make beer, how maths can help you cook the perfect potato and why maths is vital to the biscuit business.<\/p>\n

So please come along, and drink some beer or eat a potato.\n<\/td>\n

\n\"Biscuit<\/a>
\nBiscuit perspective by Peter & Maggie<\/a><\/em>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Date:<\/strong> Monday 22nd April 2013
\nTime:<\/strong> 7pm, for a 7.30pm start
\nPlace:<\/strong> Upstairs at The Lamb<\/a>, 92 Lambs Conduit Street, WC1N 3LZ [gmap<\/a>]
\nCost:<\/strong> Free<\/p>\n

Poster for this event<\/a> for you to print out and hang up in your place of work\/study!<\/p>\n","protected":false},"excerpt":{"rendered":"

Maths is often thought of as a dry subject, far removed from reality. However, this is far from the case, and in fact maths is very important in food! In this talk Prof. Chris Budd from the University of Bath will talk about some of the maths needed to make beer, how maths can help […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_expiration-date-status":"saved","_expiration-date":1366671900,"_expiration-date-type":"","_expiration-date-categories":[],"_expiration-date-options":{"expireType":"category","id":1111,"category":["3","4"],"categoryTaxonomy":"category"},"footnotes":""},"categories":[3,4],"tags":[],"class_list":["post-1111","post","type-post","status-publish","format-standard","hentry","category-past","category-scibar"],"_links":{"self":[{"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/posts\/1111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/comments?post=1111"}],"version-history":[{"count":17,"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/posts\/1111\/revisions"}],"predecessor-version":[{"id":1152,"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/posts\/1111\/revisions\/1152"}],"wp:attachment":[{"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/media?parent=1111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/categories?post=1111"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/science-london.com\/home\/wp-json\/wp\/v2\/tags?post=1111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}