Activity: From grain to goodness - innovative science of rice cakes

This event is part of the Royal Society's Summer Science Exhibition 2024.

Rice cakes are a delicious snack made directly from rice, with no other ingredients necessary. They are primarily composed of starch, which is easily digested, and are also a source of fibre and contain protein. The technology dates back to 1904, but only now are scientists beginning to understand what occurs within the popping head, a high-temperature, high-pressure chamber, where rice grains are converted into a puffed cake in less than ten seconds. 

At the University of Nottingham, the Food and Biomaterials research group not only studies the fundamental aspects of this process but also experiments with adding beans, legumes, and other minimally processed ingredients to enhance the nutritional value of rice cakes, making them a great addition to a balanced and healthy diet.

The rice-popping machine has been brought along, so visitors can come and see it in action. You can eat the rice cakes, too, hot off the press!   

Attending the event

This drop-in activity will be held in the Café on Friday 5 July 2024, 10am — 6pm and in the Conference Room on Saturday 6 July and Sunday 7 July, 10am — 6pm. 

• Free to attend, no ticket required
• Due to limited capacity, there may be times when queuing is necessary for a short period. Please note that we operate on a first-come, first-served basis
• This activity will take place in person at the Royal Society
• Suitable for everyone
• Travel and accessibility information and details on planning your visit - contact us directly to arrange any specific accessibility requirements
• Food and drink will be available for purchase at our onsite café

For all enquiries, please email us.