ABSTRACT
In this chapter, the authors describe their efforts to use molecular gastronomy as a vehicle for communicating and teaching science in Singapore. They share how to set up molecular gastronomy workshops and also the impact of these efforts on the people involved. The National University of Singapore (NUS) strongly encourages efforts to improve the learning, understanding and appreciation of science both within and outside the campus. The student facilitators contributed in three general ways: designing molecular gastronomy activities and experiments; creating teaching material; and public engagement. The student facilitators met regularly to explore and brainstorm on what type of cooking experiments they could undertake and share with their audience. They would record their reflections in a journal. Some focused on the design of hands-on practicals, others on the creation of teaching material.
