Chef Like a Scientist - The Chemistry of Food
Join us for a delicious week of learning that will fuel the mind, body and imagination. Campers will become food scientists for the week as we learn about the chemistry behind the process and then work as a collaborative team to create them. We will explore the ordinary, from ice cream to cheese making, and delve into the extraordinary, like chocolate spaghetti and fruit juice caviar. Bring your taste buds for this molecular gastronomy class.
Requirements: Please inform staff of any food allergies at least 1 month before camp begins. We will not be using any tree nuts or peanuts in our creations.
The camp will be held in the
Sonderegger Science Center on the Edgewood College Campus. The science center
is a K-16 building that serves science students of all ages. 1000 Edgewood
College drive, Madison, WI
Time and dates
June 18-22, 9 am – 12 noon
Must be entering grades 4 - 6 during the 2018 school year
Carly is a science enthusiast and believes every student is a scientist. The big requirement? Curiosity! Her study of science has taken her all over the world, from Finland to Costa Rica with many adventures in between. She currently teaches middle school science at St. Maria Goretti and has a Bachelor's Degree in Biology and Environmental Studies and a Master's in Science Curriculum Development. Her interest in the science of food comes from more than just being a foodie. She is fascinated with chemistry and how humans have manipulated food to evolve our food habits
$200 This includes registration, materials, and a simple mid-morning snack.