For the past few months, bakers all over the world have been working tirelessly to try and represent physiology through a baked good as part of our annual #BioBakes competition. Today, on Physiology Friday, our three winners were announced!
Baker’s Choice winner
Mother’s Milk
Made by Emily Raemaekers, this amazing creation shows the structure of a breast whilst lactating, and it even expresses milk!
Our Baker’s Choice winner was selected by Yan Tsou, 2017 British Bake Off contestant and research scientist at The Francis Crick Institute. Yan is known for her love for science based bakes, and loves to promote science in many forms.
Physiologist’s Choice winner
The Physiology of Skeletal Muscle
Made by Rachel Tabb, this incredibly detailed bake illustrates the structure of skeletal muscle, showing muscle fibres containing myofibrils made from actin and myosin filaments.
Our Physiologist’s Choice winner was selected by Christopher Torrens and Nick Tetlow.
Christopher is an Associate Professor in Physiology at Southampton University he joined as a physiologist judge with an interest in how physiology is interpreted through baking. Nick is a Cardio-Pulmonary Exercise Testing (CPET) Physiologist at UCLH and has been amazed by the detail and thought that has gone into this year’s entries.
Public vote winner
10 entries were shortlisted by our three judges and put to a public vote. Over 24 hours we received almost 4000 votes! The public vote winner was:
Open Wide
Made by Annabelle Latham, this incredible bake shows an amazingly detailed cross section of a tooth!
Congratulations to all our winners who will receive an I <3 Physiology apron, #BioBakes spoon and physiology-themed cookie cutters! All of our shortlisted entries will also receive a #BioBakes spoon!
If you’ve been inspired to create some physiology bakes of your own, make sure to enter the competition next year! Take a look at #BioBakes on Twitter to see some of the incredible entries!