Science & Cooking Workshop for 6-12 Science Educators

The Science Behind Cheese

December 8, 2022

Harvard's Science and Cooking hands-on workshop "The Science Behind Cheese" for science educators, community program instructors, and after-school program leaders in grades 6-12 are invited to apply to participate in a session for incorporating food and cooking into STEM lesson plans.

The event will occur on Saturday, February 11, 2023 from 9am to 5pm at the Harvard University Science & Cooking Lab, 1737 Cambridge Street, Cambridge, MA. This focused workshop is offered by the NSF Division of Materials Science, the Materials Research Science and Engineering Center Program, and with Bite Scized Education (Graduate School of Education alum Kate Strangfeld) to present and educate the educators in the science of matter through the art of cooking with different cheeses and their textures.

In this session, participants will learn about how cheese is made through hands-on activities and demonstrations including homemade mozzarella, paneer, and ricotta, and taste the differences between each. Experimenting with ingredients while exploring science concepts to include chemical reactions, classification of matter, types of mixtures, and fermentation will be covered.

sponsors are MRSEC, NSF, Harvard SEAS, Science and Cooking, and bite scized education
It was supported in part by the Harvard University Materials Research Science and Engineering Center (MRSEC) under grant DMR-2011754 from the National Science Foundation.