New Perspectives in Science Education

Since our earliest childhood we have been surrounded by beautiful and tasty food. Today, colourful and good smelling stuffs still draw our attention. This is well known to candy makers and the renowned chefs. We can arouse public interest or even more, we can motivate students to study natural sciences.
The aim of the contribution is to present a sophisticated and inventive workshop focusing on procedures of molecular gastronomy which approaches the fields of science such as biochemistry, physical chemistry or chemistry in general. We develop simple and easy experiments applicable in homemade chemistry or classrooms.
The preparation of agar jelly or fish caviar can be used to explain how polymer structures are formed. In addition, the sweet caviar is made from organic ingredients, so as an added bonus it is vegetarian-friendly. In the low temperature section, we demonstrate alteration of various materials after being put into liquid nitrogen or dry ice. Other dishes very popular among children include production of ice-cream, Dragon ball and sparkling whipped cream. As a drink, we serve sparkling molecular drink made by carbon dioxide. Depending on the age of your audience, we can serve non-alcoholic or alcoholic drink.
Whole workshop is organized into a comprehensive program, that is performed at events related to the popularization of chemistry as Chemical club, Classes of modern chemistry, Night of scientists.

Keywords: attention drawing, inventive approaches, chemistry;