Science in a Glass

What We Do

Science in a Glass focuses on engaging everyone with complex scientific issues in the most direct and sensory way. Each session is designed as a live, guided tasting—of wine, coffee, tea, beer, or fermented drinks—paired with open dialogue and interactive demonstrations.

We invite researchers to join producers, artists, and the public to explore how science shapes what we taste, and how taste shapes how we think. This programmes is all about transforming cutting edge and established science  into something you can feel, ingest and remember.

Participants don’t just hear about fermentation, genetics, or climate—they taste the difference between microbial strains, compare how roasting affects perception, or explore how bias influences flavour judgment.

Together, we ask:
– What does climate change taste like?
– Can your nose smell colours?
– How does language and memory shape perception?

These gatherings blur the line between lab and table—creating an informal, inclusive space where science is talked about, and digested !

.

Past & Current Projects :

Science in A Glass (Munich series)

Science in A Glass (Granada Science Museum Fair)