Science in the Kitchen

Guided by three scientists specialising in Biochemistry and Molecular Biology from the Universidad Complutense de Madrid, students take part in three dynamic and surprising micro-workshops. In the milk workshop, we explore lactose intolerance and observe in real time how the enzyme lactase works, turning a metabolic process into a visible result. With the red cabbage rainbow experiment, we use a natural indicator to reveal the pH of different substances and understand what it means for something to be acidic, neutral, or basic. Finally, yogurt spherification demonstrates how molecular interactions can design new textures, creating edible spheres that surprise both the eye and the palate.

Each experiment provides immediate results and a clear explanation of what is happening at the molecular level. It is a participatory, rigorous, and accessible experience that sparks scientific curiosity and shows that understanding what we eat is a way of better understanding the world around us. The workshop will be conducted in Spanish, with selected explanations in English to ensure full understanding.