Thursday - Molecular Gastronomy: Science of Food

In this "Science of Food" class, students will embark on a culinary journey that delves into the fascinating scientific principles behind everyday cooking and baking. This hands-on course is designed to spark curiosity and creativity in young chefs as they explore the magic that transforms simple ingredients into delicious meals and treats. Each lesson combines fun activities with educational content, allowing students to see, touch, and taste the science at work in their food. Throughout the course, students will engage in various experiments and cooking projects that highlight key scientific concepts. They will learn how enzymes can create liquid centers in candies, explore the properties of viscosity and elasticity by making edible slime, and discover how different densities affect the layering of liquids in colorful drinks. By extracting natural food dyes and comparing the gelling properties of agar and gelatin, students will gain a deeper understanding of the chemistry behind their favorite foods. Additionally, they will experiment with molecular gastronomy techniques, such as spherification, and learn how to transform liquids into powders using maltodextrin. By the end of the course, students will have a solid foundation in the science of food, equipped with the knowledge and skills to continue experimenting in their own kitchens.