December 2023
Popular educational program focused on molecular gastronomy for high school students. 6-hour workshop took place at EDU lab at HIPC. Students tried to prepare the “vegetarian” caviar by spherification and reverse spherification methods. Students were also introduced to work and safety instructions with liquid nitrogen and dry ice (solid carbon dioxide). They tried to make popping whipped cream and tasted their creations with special effects. The program ended with the preparation of homemade ice cream by using liquid nitrogen. The demonstration of individual experiments was accompanied by an expert explanation focused on the chemical-physical nature of the experiment.
