If you have ever been surprised and impressed by an unusual serving of emulsion, a helping of frothy foam, or a plate of frozen gases as your meal, the chances are that Herve This and his gastronomic research will be behind them.

Molecular Cooking is Cooking: Molecular Gastronomy is a Scientific Activity

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Professor Michael Levitt winner of the 2013 Nobel Prize in Chemistry talks about the impact of computing power on the progress of modern biology

Ernst Chain lecture 2014: Professor Michael Levitt                Modelling the molecules of life

Dr Ian Gould on how the winners of the 2013 Nobel Prize in Chemistry developed a method to combine quantum mechanics and molecular mechanics. (Extract 2 of 3 from the Imperial Podcast 30 October 2013)

Computational chemistry

Researchers have demonstrated how to produce electronic inks for the development of new applications using the 'wonder material', carbon nanotubes.

Scientists untangle nanotubes to release their 'potential' in the electronics industry

Professor Terry Tetley delivers her inaugural lecture on the effect of cigarettes, asbestos and nanoparticles on air quality and lung health

Clearing the air: asbestos, cigarette smoke and nanoparticles

This presentation describes how new solar energy conversion technologies will enable us to harness solar energy efficiently with low cost materials and devices, focusing on the photochemistry of solar energy conversion in such systems

Molecular Cooking is Cooking: Molecular Gastronomy is a Scientific Activity

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