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

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

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

This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

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.