Chemistry on the menu!
Teaching module for lower secondary schools
When we think of chemistry, we tend to think of worlds far removed from everyday life: the most exotic elements on the periodic table or labs full of mysterious substances. But this science also has very practical aspects that we deal with every day. In this series of three sessions, we’ll explore the everyday, food-related side of chemistry: the molecules that make up what we eat and the reactions that take place when we cook it, while debunking some myths about junk food, additives and other ingredients with unpronounceable names.
In collaboration with I Chimici sulla Tavola
There’s a molecule on my plate
- Thursday 15 October 2026 at 10:00 - 12:00
In the first lesson, we’ll delve into food and take a closer look at molecules to get to know them better, never losing sight of one thing: none of them are inherently good or bad. The key is knowing how to combine them in the right quantities and in the right contexts.
Cooked or 'reacted'?
- Thursday 22 October 2026 at 10:00 - 12:00
Which chemical reaction has been carried out more times than any other in human history, both inside and outside the lab? Cooking! In this lesson, we’ll explore the chemical and physical changes involved in cooking: we’ll discover what happens when food is heated and how this can alter its molecules. We’ll learn that we don't just boil, fry or roast food because the result tastes better, but also to provide better nourishment, with food that’s easier to digest and safer.
Additives: good or bad?
- Thursday 29 October 2026 at 10:00 - 12:00
Not all the food we eat reaches our tables in the same state as it grows in nature: much of it is subject to processing that alters its colour, flavour, texture and shelf life. In this lesson, we’ll explore the world of food processing, understand why certain technologies and additives have been developed and learn how to distinguish between what improves food and what can become a problem if consumed in excess.
