DescriptionThe event was part of a series of "cupcake science" workshops that Dr Lau and Dr Jill Williams, a researcher turned social entrepreneur and founder of the Bay Tree Community Cafe Project, is planning around Scotland. They led a group of Strathclyde Chemistry PhD students (Ana Sousa, Maria Conte, Barry Robertson), together with a couple of University of Glasgow undergraduates, to undertake the presentation at the Glasgow Science Centre (GSC). The team setup several demonstration stations and presented some of the basic science involved in baking cupcakes, including the molecular nature of proteins and how the fluffy cake structure is created. The demonstrations were well received and there will be a repeat of the GSC event in March to coincide with the National Science Week. The cupcake series is being supported by the Royal Society of Chemistry Outreach Fund Small Grant Scheme (PI: Williams) as well as other funding from the Biochemical Society and the British Science Association. Joy Leckie from Chemical Engineering, who manages the Really Small Science social media sites, has been helping to promote the event.
|Period||7 Feb 2015|
|Held at||Glasgow Science Centre, United Kingdom|