Kitchen Science

Not all science requires expensive and hard to find chemicals or fancy laboratories. You can explore the fun of science in your own kitchen. We’ll explore the chemistry behind browning your meat. We’ll talk about how some things fall apart (protein denaturing) and how some things come together (starch gelation). We’ll finish by figuring out which molecules help you taste some of your favorite things.

Contact Jennifer Hendricks

Contact Cara Rector

Contact Susan Van Cleave

Contact Lisa Larson

Contact Jennifer Georgia