I will be at the Taste in the Park event with my fellow UNE Biomedical Science and Nutrition academics deliver an innovative public health and nutrition program at the Taste in Tamworth festival. The team showcased nutritional science through three interactive experiences:

"The Science of Taste" Interactive Station

Our nutrition experts guide participants through sensory experiments exploring taste perception, nutritional preferences, and flavor science. Visitors discover how different taste receptors work and learn about the role of nutrients in flavor perception, combining scientific learning with practical food appreciation.

DIY Sprouting for Optimal Nutrition

This hands-on demonstration highlight the nutritional transformation that occurs during sprouting, showcasing how this simple process enhances the bioavailability of nutrients. Participants learn practical techniques for home sprouting while understanding the biochemical processes that make sprouts a nutrient-dense food choice.

Nutritional Benefits of Chai

Our final demonstration explored the nutritional properties of traditional Indian chai ingredients, including antioxidant-rich tea, anti-inflammatory spices, and protein-rich milk. Participants learn about the health-promoting compounds in each ingredient while enjoying an authentic chai tasting experience.

These activities successfully translated complex nutritional science concepts into engaging, practical experiences for the local community, promoting both health literacy and cultural appreciation.

Discover the fascinating world of vegetable fermentation in our hands-on workshop. Learn time-tested techniques while creating your own healthy, probiotic-rich fermented vegetables to take home.