Leicester chemist brings dinosaurs with a dram of science to Edinburgh Science Festival

From working out what dinosaurs ate from their teeth to the chemistry that gives whisky its colour and flavour, a scientist and Great British Bake Off finalist brought fascinating food insights to audiences in Scotland last week.

University of Leicester chemist Dr Josh Smalley returned to the Edinburgh Science Festival this year, following two successful shows in 2025. Joining forces with Edinburgh local and fellow Bake Off alumni and winner in 2020 Peter Sawkins, they hosted two new shows at the National Museum of Scotland showcasing a variety of science experiments combined with baking and cooking demonstrations that explored the science of food.

Taking place this year from 4 - 19 April, the Edinburgh Science Festival began 35 years ago as the world’s first public celebration of science and technology as a Festival, and continues to take place annually over the Easter holidays. Celebrating the wonders of science, technology, engineering and mathematics (STEM), the Festival programme includes explosive shows and hands-on activities for families and engaging talks and immersive experiences for adults.

Josh and Peter kicked things off with 'GIANTs in the Kitchen', a family show connected to the current Giants exhibition at the National Museum of Scotland. Attendees travelled through time, meeting some of Earth’s most incredible giants, including Jane the Dinosaur at the University of Leicester. 

They explored how fossils form and made fossil footprint biscuits, then took a closer look at the teeth of giants, learning how teeth microwear research at Leicester helps to uncover fascinating information about their diets. Peter brought a tyrannosaurus rex to life in cake form, then the show wrapped up by showing how scientists figure out the age of fossils. 

For this year’s Edinburgh Science Festival theme 'Going Global' they also created 'The Science of Scottish Food and Drink', focusing on the exports the Scotland are internationally known for, namely whisky, salmon, oats and raspberries.

They looked at the importance and role of beta-glucans in oats and their associated health benefits, as well as the carotenoid pigment responsible for the colour of salmon and how it's stored in their muscle tissues. The full process for the production of whisky was explored, from the mashing of the malted barley, to the fermentation and distillation processes, along with whisky flavour chemistry and how flame-treated barrels impart flavour and colour. And they also looked at the chemistry of light and colour whilst working with raspberries.

Dr Josh Smalley from the University of Leicester said: “These events and the festival itself are aimed at inspiring people of all ages and backgrounds to explore and understand the world through STEM. EdSciFest is the UK's largest science festival and it provides engaging, interactive, and hands-on activities to make science accessible, foster scientific literacy, and tackle global challenges.

“Both events were a great success and a joy to deliver with Peter - who did a brilliant job helping bring together science, food and storytelling! Many colleagues at the University of Leicester were invaluable for their advice and helping to organise and 3D print the fossils for the show, including Dr Rachel Armitage, Vicky Ward and Ed Thomas.

“We had two fantastic audiences engaging enthusiastically with the shows, with many young volunteers very keen to get out of their seats and come to help with the demos. I hope everyone left entertained and inspired to look at the world around them - and in their kitchens - with greater curiosity.”