Talk: Under the lens - the edible chemistry of baking
This event is part of the Royal Society's Summer Science Exhibition 2026.
Cooking is art, baking is a science, or so the saying goes. In other words, achieving the perfect cakes, cookies, breads and buns relies on precise measurements of various ingredients and the application of thermal energy to alter their molecular structures. Sounds a lot like chemistry, right?
In this talk, baker, chemist, 2023 finalist of The Great British Bake Off and co-author of The Science of Baking (2026), Dr Josh Smalley explains the science behind our favourite baked treats. Using incredible electron microscope images, Josh will take us up close to the hidden world of what is going on in our kitchens, showcasing the fascinating chemistry at work every time we bake.
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