delve into food science!

for 2nd-3rd and 4th-6th grades

This theme focuses on the science behind mixing and combining ingredients. Mini chemists mix, measure and experiment using common kitchen ingredients as science tools. They explore states of matter; super-saturation; the chemistry behind fizzy, repellent or delicious combinations; and the molecular change when things are heated and cooled. But what are they really doing?

This is the fun part! Favorite projects include rocky candy and egg geodes (crystallization), liquid spherification (a favorite!), no bake granola, shake-it-up butter, solar s’mores ovens, and, definitely, diy ice cream. Equal parts chemistry, recipe experimentation, and fun!