Have you tested fruit caviar?
Liquid nitrogen ice cream?
What gives grilled meat its distinct smell?
What happens when we lose weight? Where does the weight go?

A series of interesting experiments demonstrates the scientific aspects that are concealed behind every day cooking practices. In this session we tackle simple yet complicated questions like “why can we not digest green vegetables?” and “What exactly happens when we lose weight, where does it go?”, and we demonstrate the Chemistry of food and cooking. Join us and see whether it’s possible to make a test tube smell like fresh-baked bread, come taste our supercooled ice-cream and get a glimpse inside the world of molecular gastronomy.

Adult accompaniment is required to permit admission to minors.