Science Centre Singapore and KidsSTOP™ are closed on 17 & 24 Feb 2020.

Omni-Theatre is closed for upgrading works from 17 Feb to 20 Mar 2020.

Please note that the Science Centre exhibitions will be closed on Mondays except school and public holidays. Lab lessons for schools will continue as per normal on closure days. We thank you for your understanding.

Cooking as both science and art, and celebrity chefs have seeped their way into popular culture. People are realising that by understanding the chemistry behind various cooking methods, we can not only avoid common mistakes but make food taste so much better. Molecular gastronomy is a recent buzzword that has hit food circles. Come learn what is it all about. Students will learn different techniques to create food that combines science and art.

Objectives:

  1. Describe what molecular gastronomy is.
  2. Briefly outline the steps of two types of Molecular Gastronomy techniques:
    • Spherification
    • Gelification
  3. Create food using Spherification and Gelification.
  4. Recognise the importance of science and technology in food.
Delivery Type Hands-On Workshop
Level S1, S2, S3, S4
Number of Pax 20 to 40
Duration 2.00 hours
Timing 9.30am, 2.30pm
Fees $8

Book this programme