The chemistry of custard

Dr Ljiljana Fruk, Fellow and Director of Studies in Chemical Engineering, joined the Naked Scientists podcast to discuss what’s happening at the molecular level when custard is cooked...

The Naked Scientists have been discussing all things custard this week, including the chemistry of eggs, custard powder explosions, and whether custard is better hot or cold!

Based at Cambridge University's Institute of Continuing Education (ICE), the Naked Scientists are a team of scientists, doctors, and communicators whose passion is to help the general public understand and engage with the worlds of science, technology, and medicine.

Ljiljana joined Chris Smith and Phil Sansom on the podcast to share her chemistry and cooking expertise in relation to custard! Listen to the podcast.

News item posted Tuesday, 26th November 2019

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