The Dyson Perrins Laboratory is in the science area of the University of Oxford and was the main centre for research into organic chemistry of the University from its foundation in 1916 until its closure as a research laboratory in 2003.  Until 2018, parts of the building were used as teaching laboratories in which undergraduate students were trained in practical organic chemistry.
It was founded with an endowment from Charles Dyson Perrins, heir to the Lea & Perrins Worcestershire sauce company, and stands on the north side of South Parks Road in Oxford.