Dr Len Fisher is a regular contributor to the annual Oxford Symposium on Food and Cookery, and a member of the advisory board. A former food scientist, he is now a writer and broadcaster on how science enters our lives, including the science of food and cooking, where he has written many articles, including a food column in the Guardian newspaper. Among his credits he has won an IgNobel Prize for using physics to work out the best way to dunk a biscuit. He is the author of the best-selling How to Dunk a Doughnut. He blogs at www.lenfisherscience.com.