Our public events programme started in November 2009. Since then we have had influential, forthright and engaging speakers covering a wide variety of topics.
Join the public events mailing list
Receive email invitations to future public events
Thursday 3 July 2014, 6.30pm. Dr David Peggie discussed the work of the National Gallery scientific department, including the analysis of the materials found in paintings.
Thursday 5 June 2014, 6.30pm. Gaye Blake Roberts, Director of the Wedgwood Museum, described Josiah Wedgwood's interest and involvement in chemistry.
Thursday 1 May 2014, 6.30pm. Dr Michael J. Waring described the role medicinal chemistry has played in the development of today's established treatments.
Thursday 3 April 2014, 6.30pm. Professor Dermot Diamond discussed the current status of autonomous sensors and the key breakthroughs that could drive a sensor 'revolution'.
Thursday 6 March 2014, 6.30pm. Helen Storey and Tony Ryan shared their experience of a unique collaboration, seeing to bring the power of science and culture together.
Wednesday 19 February 2014, 6.30pm. Professor Peter Atkins explored a variety of aspects of chemistry's involvement in warfare, including ethical considerations.
Thursday 6 February 2014, 6.30pm. Professor Stephen M Kelly explained the evolution of liquid crystals, from the iridescence of a butterfly wing through to iPads.
Thursday 9 January 2014, 6.30pm. Prof Paul Hughes and author Ian Buxton held an informal and highly interactive discussion of trends in the world of whisky.
Thursday 5 December 2013, 6.30pm. Professor Matthew Davidson discussed how wood and other biological resources can be developed into a wide range of renewable products.
Wednesday 20 November 2013, 12.30pm. Mr Richard Marshall demonstrated how in reality cheese has multiple health benefits. A cheesy lunch was included.
Watch our public panel discussion exploring the challenges of fighting antibiotic resistance, which took place on Monday 18 November 2013
Thursday 7 November 2013, 6.30pm. Dr Duncan Campbell looked at both historical and current aspects of food fraud and the techniques used to detect them.
Thursday 31 October 2013, 6.30pm. Professor Lord Krebs lectured on the increasing world population and the demand on food production.
Thursday 3 October 2013, 6.30pm. A panel of speakers from the cosmetics industry participated in a Q&A session providing an interesting insight into the industry.
Thursday 5 September 2013, 6.30pm. Professor Jaap den Toonder lectured on the point of care diagnostics.
Thursday 1 August 2013, 6.30pm. Dr Debbie Parker discussed the science behind beer and food pairings to make a memorable meal.
Thursday 4 July 2013, 6.30pm. Professor Karl Rose discussed the challenge of balancing world energy needs to bring about real change for future generations and the planet.
Thursday 6 June 2013, 6.30pm. Julian Hakes, award winning creator of the Majito shoe, explained the path he took to create this design and the science behind it.
Thursday 2 May 2013, 6.30pm. Dr Ian Bell explored the advances in lubricant technology to allow superb vehicle performance and discussed the CO2 reduction challenge.
Thursday 18 April, 6.30pm. Paolo Bellutta, a driver of the MSL rover Curiosity, explained what has been done on Mars and where they are going next.
Thursday 4 April 2013, 6.30pm. Prof Hasok Chang explained how 280 years after the birth of Joseph Priestley we can still draw a lesson of modernity from his ideas.
Thursday 14 March 2013, 6.30pm. The RSC held a panel discussion to identify the issues which would lead to better food security for the UK.
Thursday 7 March 2013, 6.30pm. Dr Tony Bristow looked at exciting applications of mass spectrometry and how it is used in ways that directly affect our lives.
Thursday 7 February 2013, 6.30pm. Professor Matts discussed the problems of skin disease in developing countries and how chemistry has helped via prevention and treatment.
Thursday 10 January, 6.30pm. A panel of experts discussed the powerful effects that fragrances have on enhancing lives, rehabilitation and triggering reactions and memories.