Chocolate is a delicacy like no other food. It is no surprise to us that the Aztecs believed it was the ‘food of the gods’. It is almost unique as a food in that it is solid at room temperature but melts easily in the mouth. Why is this?

John Schollar from Reading University will briefly explore aspects of the science and history of chocolate from beans to bars.

Parkinson’s disease affects ever-increasing numbers of people in the UK. Prof Tipu Aziz will examine how medical researchers are able to use primates to help them to understand what is going on in the brain of someone with this debilitating condition, and will explore the prospects for long-term solutions to the disease.

An interview with Prof Tipu Aziz before his talk at Science Oxford.

View the performances from the South East Region of FameLab.

Sir Iain Chalmers and Dr Amanda Burls explore how doctors and other health professionals sometimes do more harm than good to patients, despite acting with the best of intentions. But when we are uncertain about the effects of medical treatments, what can we do about it? And what role does the public have to play?

An interview with Sir Iain Chalmers and Dr Amanda Burls before their talk at Science Oxford.

What is Happiness? Can we really study happiness scientifically? And can we use that to make ourselves happier?

The search is on for the new faces of science communication. Science Oxford Live is hosting the South East heats of FameLab, the UK’s biggest competition for new talent to engage the public in science.

One of the judges talks to Science Oxford about the heats.

The search is on for the new faces of science communication. Science Oxford Live is hosting the South East heats of FameLab, the UK’s biggest competition for new talent to engage the public in science.

A few of the finalists talk to Science Oxford about their performances.