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.
Attending the event
This event will be held in Theatre 1 at the Royal Society on Wednesday 1 July 2026, 1pm – 1.30pm.
- Free to attend as part of Summer Science Exhibition on a first-come, first-served basis, subject to seat availability. We recommend that visitors arrive 10-15 minutes before the session
- Eventbrite tickets for Summer Science Exhibition are recommended, with only a limited number of walk-up tickets released on the day
- Suitable for students aged 14+
- This talk will take place in person
- A recording of this talk will be available later on the
- Live subtitles will be available
- Travel and accessibility information and details on planning your visit - contact us directly to arrange any specific accessibility requirements
- Food and drink will be available for purchase at our onsite café
For all enquiries, please email us.