This course addresses science demonstrations in food-related topics and their pedagogy. The topics covered include Molecular Gastronomy topics, such as Spherification, Gelling, and Foam stability, as well as heat transfer in baking of cake products. The course involves interesting hands-on activities using various food-grade materials to demonstrate key concepts for primary students, as well as secondary students. Some demonstrations will investigate real-life examples and may extend slightly beyond the syllabus as informal science learning. Participants will also be given opportunities to discuss how to incorporate these demonstrations into their classrooms.

1. Perform primary science demonstrations on food science topics of sperification, gelling, heat transfer, fermentation and browning.


2. Develop pedagogical strategies for incorporating these demonstrations into primary/lower secondary science classrooms.

1. Basic molecular gastronomy techniques that can be used to explain interaction of forces.


2. Energy transfer


3. Science of baking

*MOE Participants include: MOE Participants & Direct Hires Staff from independent schools, Specialised Independent and Specialised Schools