The Science of Cooking

How can science help us understand what happens during cooking?

Project overview:

 

In this project, we observed chemical changes in our kitchens and used our observations to ask scientific questions about why and how those changes happened. 

We learned about the molecular makeup of food in terms of macronutrients.

Finally we learned about the Maillard reaction as just one example of the hundreds of reactions that happen during cooking. It’s involved in almost every type of cooking and responsible for hundreds of the flavour compounds we have in food.

Leena Scott

What The Teachers say!

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I really enjoyed thinking about chemistry outside of the regular classroom, and actually signed up to a Harvard Online course for molecular gastronomy!

Above and Beyond?

The details of the Maillard reaction are quite complex (into A Level Chemistry and beyond), and the students combined GCSE chemistry and food tech knowledge in the first few weeks. 

 

Adrijus was present in every session, contributing on every jamboard, and he put a lot of thought and care into his work. He wasn’t put off by the challenge of the content, and completed the optional activities as well. Well done Adrijus!

Email lscott@school21.org.uk

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