An event celebrating food is taking place today at the University of Bristol as part of National Chemistry Week.

"The Chemistry of Fragrances and Flavours" and the "Chemistry of Chocolate" are just two of the talks the university is hosting to mark the week, a celebration that aims to promote and increase public understanding of chemical sciences.

More than 300 students and teachers from across the area will be attending the talks as part of the chemistry of food schools' conference, organised by the university's School of Chemistry. The food theme has been chosen in support of the Royal Society of Chemistry's National Chemistry Week, to promote a positive image of chemical sciences by holding a variety of events linking chemistry and food.

Andrew Chapman, a chemistry postgraduate student, will be giving a talk on the chemistry of chocolate.

Professor Peter Barham from the Department of Physics, will be presenting a lecture entitled "The Science of Cooking".

And Tim Harrison will begin the conference with a talk on the chemistry of fragrances and flavours.

Dudley Shallcross, chemistry outreach director, said: "The event is one of several well-attended conferences that the university's School of Chemistry hosts each year to show the importance of chemical science in our everyday lives for either primary or secondary students."