Josh Smalley is a postdoctoral research associate and science communication and engagement champion at the University of Leicester. He rose to fame last year after appearing on The Great British Bake Off, reaching the final after impressing judges with his chemistry-inspired bakes. Dr Smalley heads Leicester’s recently opened Science Kitchen, an outreach initiative that looks to engage the wider public in chemistry and related sciences via baking.
Where and when were you born? How has this shaped you?
I was born in, grew up in and still live in Leicester. I have been at the University of Leicester for 10 years now, having completed my undergraduate degree in pharmaceutical chemistry, followed by a PhD in chemical biology and am now dividing my time between postdoctoral research and serving as a science communication champion for the university. As my home city, Leicester has always been a special place and made me who I am. But the University of Leicester has played a huge part in my growth. It’s cemented my passion for chemistry, in particular chemical biology, and inspired me to pursue research in academia as a career path.
What kind of undergraduate were you?
Anyone who knows me would say I was a student who would always go above and beyond to ensure success: very thorough and detailed in my approach, organised, with a desire to read around all the topics to further enhance my knowledge and understanding. What helped me immensely is simply that I just love the subject so much. When you enjoy what you’re doing or learning every day, it makes it all so much easier.
What has divided your life into a ‘before’ and ‘after’?
If I had been asked this 18 months ago, I would have had a very different answer, but I can safely say right now that my participation in and performance on The Great British Bake Off is currently dividing my life into a “before” and an “after”. The last year has been a whirlwind of amazing opportunities. But mostly, I’m so proud and pleased to have been able to use a platform from a baking competition to make a difference in science communication and engagement. And long may it continue.
What is the Science Kitchen, and how did it come about?
The Science Kitchen is the realisation of a vision to bring together my passions for chemistry and baking as a force to inspire the next generation of scientists. This is something I’ve always wanted to do, but was made possible by the amazing platform I gained from my appearance on Bake Off. It seeks to bring chemistry and the related sciences to life through the art of baking and cooking, combining culinary creations with an insight into the science behind them. Taking the form of demonstrations, talks, research and events, the Science Kitchen engages with schools and colleges, the community and social media, making science accessible to those in the city, county and beyond.
What has been the reaction?
It has been simply amazing, and it just continues to grow and grow. It has brought about some fantastic collaborations, such as with the National Space Centre, the National Trust and the New Scientist. I have hosted multiple events from the Science Kitchen for open days at the university, for summer schools and for visits from colleges and stakeholders. I think it has been a real breath of fresh air for people, opening their eyes to the wonders and importance of science in everyday life. Using a subject area like baking is such a fantastic way to illustrate and explain so many of the science topics students cover at college, which will hopefully engage and inspire them to consider pursuing it further.
What can academia learn from baking?
Baking demonstrates that there are many ways to go about tackling something, but we all find our own preferences to get there, tweaking things along the way. Sometimes things don’t work the first time around; however, you learn from that, and are all the better for it on the next attempt. Baking is such a relatable subject matter to science in particular, because it allows the introduction of science concepts in a really engaging way – measuring out ingredients, combining them together, then the effect of heat to provide our product, with various reactions taking place along the way.
What advice would you give your younger self?
Advice I would give to my younger self would be to trust your process. It is, of course, important to listen to others and take on board their advice, but don’t allow them to completely influence your decisions. I say this because many times over the years I have been encouraged to do things a certain way or to explore certain options, but I have always stuck by what I believe in, what I enjoy and what I want to do. And I can safely say now I wouldn’t be in the position I am right now – the happiest I’ve ever been – if I hadn’t trusted my instincts.
juliette.rowsell@timeshighereducation.com
CV
2014-18 Pharmaceutical chemistry MChem, University of Leicester
2018-22 PhD in chemical biology, Leicester
2022-present Postdoctoral research associate (PDRA), Leicester
2023 Finalist on The Great British Bake Off
2024-present: Science communication and engagement champion, Leicester
Appointments
Suresh Garimella will be the new president of the University of Arizona. Currently head of the University of Vermont, he will replace Robert C. Robbins, who has led Arizona since 2017 and announced in April that he was stepping down. Dr Garimella, a former executive vice-president for research and partnerships at Purdue University, will commence the role in autumn. He said there are “tremendous opportunities” ahead for Arizona.
Deresh Ramjugernath will be the next vice-chancellor of Stellenbosch University and will take up the post on the retirement of Wim de Villiers in March. The chemical engineer is currently the South African institution’s deputy vice-chancellor for learning and teaching. Prior to taking up that post in January 2021 he was deputy vice-chancellor for research at the University of KwaZulu-Natal. Nicky Newton-King, chair of Stellenbosch’s council, said that Professor Ramjugernath was an “excellent academic and seasoned administrator”.
The University of Notre Dame’s College of Science has announced that author and TV personality Kate Biberdorf, known as “Kate the Chemist”, will be its first professor for the public understanding of science in a bid to “foster a deeper public appreciation of and engagement with science”.
Kenneth Chen Wei-on has been appointed the next vice-president for administration at the Chinese University of Hong Kong. He was previously the secretary general of the city’s Legislative Council Secretariat.
Mark E. Rosenberg has been announced as the new dean of the American University of the Caribbean School of Medicine. He joins from the University of Minnesota Medical School, where he was the vice-dean of education and academic affairs.
Duncan Cross is joining online learning provider Arden University as director of its Centre of Excellence for Teaching & Learning. He moves from the University of Sunderland, where he was the head of the School of Education.
Brian Squire has been promoted to dean of the University of Bristol’s business school, having previously held the role of deputy dean.