Schools and outreach
Learning about chemistry starts well before university. We run activities to support learning in schools and colleges for students in years 12-13, ranging from lab classes and analytical workshops to careers advice.
Watch: Edible experiments
Join Dr Joanna Buckley as she explores the chemistry behind food: from finding out why mustard burns your nasal passages but chillies don't, and why you might taste boiled potatoes when you eat cheddar cheese, to how beetles can make a surprising contribution to our food.