Science Night November 2021, Topic - Molecular Gastronomy


"Molecular Gastronomy" featuring MagLab Scientist Dr. Martha Chacon Patino

Molecular gastronomy is where food meets science! When we cook, we transform the food at the molecular level. If you’ve ever baked a cake, you are already a food scientist! In this session, we will explore several techniques that food scientists use in molecular gastronomy to produce amazing preparations such as carrot air, chocolate spaghetti, fruit caviar, meltaway-chocolate cookies, and vegan mayonnaise.

Household supplies for hands-on activity:

  • Vegetable oil
  • Red wine vinegar
  • Dijon mustard
  • Containers
  • Egg
  • Blender
  • Lemon juice
  • Salt/spices