Case studies in flavour science: how modern R&D really gets done!

How do world-class bars make theory into technique—and techniques into evocative new classics? Campari Academy UK is proud to welcome Dr. Arielle Johnson (author, Flavorama: A guide to unlocking the art and science of flavor), joins Adrian Forde-Beggs (Head of Creative – Lyan Bars) on an R&D deep dive: Three areas of flavor science paired to three phases of drink development, showing how they evolve from first principle to final pour.

Beginning at the end, we’ll do a teardown of established Lyan techniques like ATOM and Greenhouse Garum, exploring how they create menu favourites through biological transformation.

Then we’ll shift to flavor molecules: how they move through water, alcohol, and beyond, and how that understanding helps tweak mid-development techniques with intention.

Finally, before there’s a concept, there’s the research half of R&D. You’ll take part in a real sensory experiment unravelling how aroma reshapes taste, and learn how understanding perception can be the difference between “fine” and delicious.

Details:

Date: Monday February 23rd

Time: 12:30pm – 4:00pm (drinks and snacks served on arrival)

Location: Campari House, 14-16 Great Portland Street, London, W1W 8QW

RSVP is essential and tell your friends!

Cheers,

The Campari Academy UK Team!