NUS ACSSC participated as facilitators in a series of molecular gastronomy workshops held by Dr. Linda Sellou, a lecturer from the Department of Chemistry of the National University of Singapore. Dr. Linda specialises in colloidal chemistry, and her current interest is in developing chemistry outreach and awareness amongst school students and the general public in Singapore. Her workshops combine colloidal chemistry and food science in a simple, fun and delicious manner.
Participants were first given a short introduction to the history of molecular gastronomy, before being quizzed on the colloidal structures of many common objects. Most were able to identify the states present in marshmallows (gas in solid) and milk (liquid in liquid), but many gave incorrect answers to cloud (liquid in gas) and ice-cream (solid + gas in liquid).
Participants were then given a hands-on opportunity to make ice-cream and chocolate mousse. Many marveled at the simplicity with which these could be made, and some even requested to do it again! Throughout, NUS ACSSC facilitators explained the chemistry behind the food, such as why quick freezing through dry ice was essential to achieving the soft texture of ice-cream.
This being our first outreach activity as 2nd EXCO of NUS ACSSC, it was a fruitful experience and we hoped to have inculcated in them a sense of fascination for the wonders of science. These workshops were organized as part of the NUS Science Summer Camp, targeted at international students of 15-17 years old and if you are interested, do check out the link and sign up for next year's camp!
