Part of a series of immersive workshops based on the theme “Science in the Kitchen’, combining exploration, observation, and discussion to bring Nature of Science concepts to life.
Transform jam-making into a hands-on exploration of chemical and biological phenomena.
Highlights:
- Conduct investigations into the roles of osmosis, pectin interactions, and microbial spoilage in food preservation.
- Design and test hypotheses in a culinary context, linking everyday processes to core scientific concepts.
Takeaways:
- Tools for creating inquiry-based experiments that integrate the scientific method into biology and chemistry curricula.
- Practical activities that engage students in data collection, analysis, and presentation while fostering curiosity about everyday science.
OTHER WORKSHOPS in the ‘Kitchen Science Series’
OTHER WORKSHOPS WITH HAGAR
