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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).

Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

Do grapes, yes the grapes from the grocery store, move in the presence of a very strong magnet?

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.