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In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.

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 chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.