Talks and shows

The science of fermentation: How microbes turn food into flavour

Uncover the fascinating chemistry and biology of fermentation with Robin Sherriff, with delights for your eyes, ears and mouth!

Ingrid Beck via Pexels

In this talk, gastronomist and founder of The Fermenters Guild UK, Robin Sherriff, will open up the jar to fermentation and explore the science behind the mysterious process. He'll explore the real chemistry and biology behind miso, shoyu, kimchi, cheese, beer, vinegar, kombucha and more: enzymes, acids, alcohols, gases, and the microbial communities that make them. He will also demystify the difference between “alive”, “safe”, and “tasty”, and why those are not always the same thing.

Tracing the journey from raw ingredient to something deeper, safer, and more delicious, Robin will show how temperature, salt, oxygen, time, and cleanliness steer the process. Expect a practical, flavour-led tour of what is happening in the dark, plus a few simple rules of thumb for repeatable results.

Following the lecture, small samples of featured foods will be available to try to engage your gastronomical senses as well as your mind.*

Copies of Robin's book "The Science of Fermentation" will be available to purchase after the talk.

*Food samples are subject to availability. Those with food allergies and intolerances should speak to a member of staff before consuming anything. The Royal Institution accepts no liability for any adverse reaction caused.

Event type

This is a theatre only event where the speakers and audience are together in our Theatre.

By booking to attend events at the Royal Institution, you confirm that you have read and accept the Ri's event terms and conditions. You also agree to abide by our code of conduct, and help to create a great experience for yourself and your fellow participants. Please note that Eventbrite adds a small booking fee to the amount paid for each ticket option.

For any queries regarding this event please get in touch by phone 020 7409 2992 or email events@ri.ac.uk.

About Robin Sherriff

Robin Sherriff

Robin Sherriff is the founder of The Koji Kitchen, a developmental food lab and educational space in Scotland, and he founded The Fermenters Guild UK to support the growing fermentation community through shared learning and practical advocacy. 

Robin started out in Chemistry and Biology, then took the long route through kitchens, bars, production sites, and research roles, building a grounded understanding of process, people, and food systems. An MSc in Gastronomy pulled those threads together, with thesis research in Kyoto on Japanese whisky aesthetics opening the door to saké, then koji. Alongside writing and teaching, he co-runs Slow Sauce, a Scottish miso and shoyu brewery working with oats, peas, and oak barrels. He wrote The Science of Fermentation to make fermentation make sense: the microbes, the method, the safety, and the flavour. 

Timing

Doors to the theatre will open at 6.45pm and the talk will begin at 7.00pm.

Accessibility

The event will take place on the first floor and there is step-free access from the street via lift.

The closest underground station is Green Park, which is step-free.

There is space at floor level in the theatre for wheelchair users.

Seating is usually unreserved for our events. If you and your group require seating reservations, please do let us know by emailing us at events@ri.ac.uk, and we’ll be more than happy to help.

Carers can receive a free ticket to an event by emailing events@ri.ac.uk.

Our theatre is equipped with an Audio Induction Loop. 

Event terms and conditions 2026