Molecular gastronomy or chemistry in a different way

Enthusiasm and taste for chemistry should be developed at any age, and therefore at the end of March, a workshop for gifted students of multi-year high schools was held at our faculty in cooperation with JCMM. The workshop led by lecturers Martin Kadlec and Kristýna Janáková focused on the use of molecular gastronomy, a modern way of preparing food, which is characterized by changing the state of the ingredients used, for example, into the form of gels using polysaccharides agar or alginate.

In addition to the original chemical bubble tea, the pupils tried to prepare an unconventional "ox-eye" from milk and blended peaches or strawberry or peach spaghetti. The icing on the imaginary cake was the preparation of fake caviar, which flavourfully complemented the mozzarella sandwiches. Not only were the prepared dishes beautiful to the eye (you can judge for yourself), but according to the plates, they also tasted great.

We believe the students enjoyed the workshop as much as our two lecturers and we look forward to working with them again next time!
Published
Link https://www.fch.vut.cz/en/faculty/organizational-structure/ifsb/news/f143295/d256779