Food Science in the Kitchen (Part 1): S'more Molecules

Participants will gain foundational knowledge, develop science skills, and explore careers, all in a familiar format – food. This four-part series covers food chemistry, tastes and textures, food production, and manufacturing, with lots of fun experiments along the way. Hands-on learning and product tastings are part of each STEAM-focused session. Part 1 will study chocolate crystallization through tempering chocolate for a candy bar and the effects of heat on sugar molecules by developing a formulation for marshmallows.