DCMS Science Advisory Council

The DCMS Science Advisory Council provides independent scientific and technical (S&T) advice and assurance to the Department.

In 2014, DCMS undertook an internal review of its access to and use of independent scientific and technological advice. The review recognised that the Department needs regular access to independent advice to ensure it makes the best use of scientific and technological changes, and that its policies are underpinned by robust evidence and analysis.

To help provide this function the review recommended the Department establish a Science Advisory Council. The Council was created in early 2015 and meets approximately six times a year.

The key objectives of the council are:

  • To provide high level, independent, scientific and technical advice to the Department on its key policy and strategic challenges

  • To advise the department on its systems, capability and processes for obtaining (S&T) advice that is fit for Departmental needs

  • To review the Department’s strategic S&T priorities

  • To identify and comment on S&T risks to the Department’s key objectives, and contribute to horizon scanning capability

  • To reinforce links to national and international research community enabling DCMS to get access to the best evidence

The group is made up of non civil servant experts and is Chaired by Professor Muffy Calder Vice Principal & Head of College of Science & Engineering, University of Glasgow.


  • Sir Mike Dixon Director, Natural History Museum
  • Professor May Cassar, UCL Institute for Sustainable Heritage
  • Geoffrey Crossick Distinguished Professor of the Humanities School of Advanced Study, University of London
  • Professor William Webb, CEO of the Weightless SIG, Institution of Engineering and Technology (IET)
  • Hasan Bakhshi Director, Creative Economy in Policy & Research, Nesta
  • Joan Duda, Professor of Sport and Exercise Psychology, University of Birmingham
  • Professor Harry Rutter, Professor of Global Public Health, University of Bath

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