The FoAM open day was excellent, we had a great turnout and a good collection of people partook in the flavour workshop.

I set up a table in the studio for the flavour testing. On one placemat were the flavoured jellies and the other, my palate testers (I went for tahini as the final component in the end, as this is a tricky one to pick up, and everyone loves a challenge) alongside worksheets I created for the event and a collection of biros and colours. Also, my housemate Andy lent his camera so that I could record some reactions – it wasn’t until I met the participants that I decided which reactions I wanted from whom, but in the end I went for facial expressions from Rosy Prowse, vocal reactions from Tony Johns and hand gestures from Dave Griffiths, and these are all excellent. More on that later, though, here’s some photos!

Overall I had around 11 responses, and spent a few hours scanning and isolating the results and creating a presentational webpage. I feel that it’s important to present my findings in a way that represents my projected final outcome, as this is turning into more of a research question than a project with a closed end product, so that’s a blog post in itself. The ability to evolve my final outcome is becoming apparent, maybe something that can ‘learn’?

What I will say is that being part of the organisation of the event was exhilarating, especially seeing the flavour workshop through and it being such a success with such valuable results. This is definitely the kind of thing I want to spend my days doing, I want research to be a large part of my professional career and so far with FoAM I have achieved that and more. So maybe I won’t stay in academia as a masters or phd student, but being part of projects such as Open Sauces and working with universities and research projects is definitely what I hope for.

Here is [Dave’s] [writeup].