So you want to study Chemistry?

Welcome to Chemistry at Oxford! Our M. Chem. topped the subject ranking for Chemistry in the Guardian’s University Guide 2014, and no other university can match the simultaneous breadth and depth of the Oxford Chemistry experience. You’ll study a four-year course, and spend your final year working full-time on a project with some of the leading researchers in the UK. Fundamental science and blue skies thinking are celebrated here, but so is commercialisation – maybe your work will help launch a spin-out company! To learn more about the admissions process, please visit http://admissions.chem.ox.ac.uk/Default.aspx, and to read more about the unique tutorial system and other exciting features of the Oxford experience, see http://admissions.chem.ox.ac.uk/. Second part of the Molecular Gastronomy is Not Molecular Cooking: A Demonstration special lecture, combining chemistry with cooking. With leading chemist Professor Hervé This and top chef Raymond Blanc OBE. Prof. Hervé This is a Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech, he is the co-creator of the scientific discipline named Molecular Gastronomy. Raymond Blanc, OBE is the renowned French Chef and the owner and chef at Le Manoir aux Quat’ Saisons, a hotel-restaurant in Great Milton that has two Michelin stars.