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Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this activity, learners of all ages will design a functional bird feeder using familiar, every day materials.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this activity, learners explore how nanotechnology is being used to create new types of protective fabrics.

In this activity, learners explore the engineering design process (EDP)—the process engineers use to solve design challenges.

In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity, learners review the history of gumball machines and explore potential and kinetic energy, while working in teams to build a gumball slide.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

In this activity, learners build models of comets, using edible materials, to learn about comets' structure.

In this activity (on page 14 of PDF), learners use a pan full of flour and some rocks to create a moonscape.