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Rachel Edwards Stuart
CCC Westminster
Rachel is a Food Scientist and Flavour Expert. She graduated from Cambridge University with a degree in Biochemistry, and then moved to Paris where she worked with Dr Herve This and his Molecular gastronomy Team, while also completing her chef training. In 2008 she received her PhD in Flavour Science from the University of Nottingham, which was sponsored by Heston Blumenthal, and then went on to develop over 100 gluten free products for Sainsburys. Now she trains chefs, bartenders and wine enthusiasts on the Science of Flavour, and delivers talks and workshops on the subject to a range of different clients.
Sessions
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Multi-Sensory Perception of Flavour: Enhancing Taste through the Senses03-Jun-2026The Flavour and Colour Lab
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Disrupting the Senses: The Future of Sensory Branding04-Jun-2026The Flavour and Colour Lab