Science for the young and not so young!
Popularizing science, especially the chemistry behind food, is one of our objectives. Therefore, we are involved in educational activities aimed at adults, children from early ages and for secondary schools, both teachers and students.
2021
- Aprofundiments: La ciencia en una copa de vino/Science inside a wine glass.
- 30-hour course for secondary school teachers
- In this course we will study the biological process of fermentation with a multidisciplinary approach in which sciences such as biology, chemistry and mathematics come together. We will discover the aromas that can be found in wine and we will learn to relate them to the fermentation processes that is key to the economy of our country.
At the end of the course, we will know what is a fermentation, which microorganisms are responsible for this process and what enzymatic reactions take place. We will also know the (bio)chemical structure and how to analyse the molecules involved, as well as the parameters that determine fermentation processes. By studying fermentation and enzyme kinetics, as well as the acceleration changes that occur, we will bring the world of physics and mathematics closer to our glass of wine.
- Lecture: ¿COCINA O LABORATORIO?/KITCHEN OR LABORATORY?
- 1-hour lecture for secondary school students
- What do a kitchen and a laboratory have in common? In principle, we might think that nothing as everyone cooks but not everyone "does chemistry", but certainly everyone who cooks is nothing more than a chemist applying their knowledge to food. The lecture will cover the main reactions that occur in cooking, as well as the influence of pH and biochemical processes among others. It is not magic and it is not cooking, it is just chemistry.
- Lecture: DEL VIÑEDO A LA COPA. EL CIENTÍFICO VIAJE DE UNA UVA/FROM VINEYARD TO WINEGLASS? THE SCIENTIFIC TRAVEL OF A GRAPE
- 1-hour lecture for secondary school students
- In this lecture you will learn about the biological process of fermentation with a multidisciplinary approach where sciences such as biology (biotechnology) and chemistry come together. The lecture is based on a food of great importance in our country, from the grape to the aromas that we discover in our glass of wine. All this will be related to the production process, alcoholic fermentation and ageing. We will also learn about the (bio)chemical structure and how to analyse the molecules and microorganisms involved, as well as the parameters that determine the fermentation processes. In short, we will show how this great product has a strong scientific background and how research is still being carried out to improve it.
- Lecture: LA QUÍMICA DEL PA AMB TOMÀQUET.
- 1-hour lecture for secondary school students
- Who hasn't been tempted to try a slice of the universal pa amb tomàquet? This lecture will explain the chemical composition of this simple and healthy recipe typical of our Mediterranean gastronomy. The basic concepts of the sensory evaluation of the product will be introduced, since du its flavours, this recipe have captivated audiences of all ages. The reasons why it is important to take care of the preparation process, from the fermentation and toasting of the bread to adding just the right amount of salt to enhance the flavour of the tomato, not forgetting the oil dressing and the potential use of garlic in the preparation, will be discussed. Next time you wonder what makes this food so tasty... you'll know it's all about chemistry.
2020
- Summerlab: Jugando con las propiedades físicas de los líquidos.
- 2-hours lecture for early secondary school students
- This workshop gives a brief introduction to the physical properties of some liquids such as viscosity, miscibility and effervescence; during the course a homemade lava lamp and a slime are made.
- Aprofundiments: La ciencia en una copa de vino.
- 30-hour course for secondary school teachers
- In this course we will study the biological process of fermentation with a multidisciplinary approach in which sciences such as biology, chemistry and mathematics come together. We will discover the aromas that can be found in wine and we will learn to relate them to the fermentation processes that is key to the economy of our country.
- At the end of the course, we will know what is a fermentation, which microorganisms are responsible for this process and what enzymatic reactions take place. We will also know the (bio)chemical structure and how to analyse the molecules involved, as well as the parameters that determine fermentation processes. By studying fermentation and enzyme kinetics, as well as the acceleration changes that occur, we will bring the world of physics and mathematics closer to our glass of wine.
- Noche Europea de la Investigación: Descubriendo nuestros sentidos.
- Science dissemination video
- European Research Night is a public event dedicated to disseminating science. Its aim is to bring research, innovation and its practitioners closer to the public of all ages in a simple and fun way.
- When you're constipated, what does an orange taste like? If you can't taste it, this is the workshop for you. We will experiment with something we use every day: the sensory analysis of food. It is also a very important tool for the industry, as it allows us to know what aromas the wine has or the purity of the oil. This workshop will cover everything from the theoretical aspects of the senses to practical applications to understand why our taste doesn't work so well when we get constipated.
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- Find other courses/lectures for secondary school teachers
- (Aprofundiments)
- Find other lectures for secondary school
- (Cientific Conferences)