Find out why mustard burns your nasal passages but chillies don’t, the link between beetroot and camels, why you might taste boiled potatoes when you eat cheddar cheese or how beetles can make a surprising contribution to our food.
"Hello, I'm Jo from the Department of Chemistry at the University of Sheffield. I'm passionate about chemistry, and I love food. So, join me as I explore the chemistry behind certain foods with Edible Experiments.
Watch the videos for an overview of the chemistry, then download the demo sheet to find ideas of how you can present them.
Enthuse your students, excite the general public or just amaze your pals. Let's get people talking about chemistry that's relevant and fun, and help to inspire them."
Watch the full series
Sherbet and Popping Candy
Love You, Honey
Blowing Hot and Cold
About Dr. Joanna Buckley
Aged seven, the gift of a chemistry set sparked Jo's interest. She completed every single experiment, charring the kitchen work surface with the spirit burner and staining the dining room carpet with indicator in the process.
Thankfully, her practical technique improved and she studied for a masters degree and PhD at the University of York, where her research focused on nanomaterials.
Always passionate about science communication, Jo now works for the Royal Society of Chemistry and is based at the University of Sheffield, helping to promote chemistry in the region. She writes and talks about science whenever she can to whoever will listen.
Get in touch
I'm from Yorkshire. We like to talk.
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