在科学厨房课程里，老师带领着学生们，将食材原料，经过组合调和，透过分析食物分子的物理和化学变化，最后制成各种美味的料理，即美食科学。In the Science Cooking Course, the teacher leads the students to mix the food materials, analysis the physical changes and chemical changes then turn out the delicious food--it’s so-called “Food Science.”
在第一堂课，老师就与学生相互约定：这是一个研究食物烹饪过程的实验室，一切都要按照实验室规则来对待每一节制作美食实验内容，而不仅仅是一节烹饪课。
On the first lesson, the teacher reached the agreement with the students that it is an experiment lab for researching the food cooking processing. We obey the lab regulations. It’s not only a cooking lesson, but also a food experiment.
进行实验时，学生们一边制作食物，一边还要思考背后的科学原理，以做披萨&馒头为例，老师会先带大家做一个有趣的气球实验观察酵母菌的发酵过程，从而引入：面团是怎样发酵的？面团揉捏的过程如何令馒头和披萨的口感更好？
During the experiment, the students making the food, meanwhile, they think about the science content. For example, people are making pizzas and steamed buns, the teacher guide the students to do an interesting balloon experiment to observe the procedure of Yeast Fermentation. How do the dough ferment? How to make the pizzas and buns yummy through making the dough properly?
经典的小苏打和醋火山喷发这个厨房实验引发学生的思考，这个知识点可以让我们做出无比美味漂亮的舒芙蕾和蓝莓马芬蛋糕，也让我们学会科学合理的使用泡打粉这类食品添加剂，而不再是谈添加剂就色变的科学盲了。
The classic baking soda with vinegar present the volcano experiment inspires the thinking of the students. The knowledge point enable the students make delicious and pretty souffle and blueberry muffins. It makes us know how to use the baking powder and food additives properly. It is also helpful to make us become an expert not a looker-on who is frightened by the food additives.
学习了水的冰点，只需使用塑料袋，盐和冰就能制作出可口的香草冰淇淋，这一切都跟食盐降低冰块温度的知识点有很大关系哦。
After learning about the freezing point of water, we only need a plastic bag, salt, and ice to make tasty vanilla ice cream. It is because of the salt reduces the temperature of the ice.
世界上最好吃的黄油是传统手工自制黄油，很香，口感像冰淇淋，绝对不会感觉到油腻！科学课堂教你如何自制手工黄油，当然，除了食材原料，还需要我们强壮的臂力。
The most delicious butter in the world is the DIY butter. It tastes like ice cream. But it is not too heavy. Science Cooking class teaches you how to make DIY butter. Of course, besides the raw materials, we need the powerful arms as well.
从植物色素里提取天然pH指示剂，用于测试普通家庭日用化学品的酸碱值。 从左到右，颜色来自洁厕液，矿泉水，肥皂水和洗衣粉。
Getting the natural pH from the plant pigment. We use it to test the chemistry items at home. From the left to the right, the color is from toilet cleaning solution, bottled water, soap water and washing powder.
也可以利用色素酸碱指示剂和色素在水溶液扩散这鞋些知识点，做出好看的“烟花变色饮料”。
We also use pigment acid-base indicator and the knowledge of spreading the pigment solution to make good-looking “colored drinks”
我们用牛奶开发了一系列手工奶制品，老酸奶，手工瑞可达奶酪（Ricotta cheese）同时，也通过分析牛奶的成分了解了科学的营养概念，生命成长中补钙的最佳来源是多喝牛奶而不是多喝骨头汤，人体内共生着大量的细菌而不都是有害的。
We use milk to make DIY diary, yogurt, DIY Ricotta cheese. Meanwhile, we analysis the indigents of the milk to know about the concept of nutrition. We drink more milk to absorb calcium not by drinking bone soup. Not all of the bacterium in the human body is harmful.
课程从日常的米，面，糖，奶等食材认识每种食物大分子结构，并借由发酵，蒸煮，烘焙了解他们的化学性质，与在烹制过程中发生的变化，我们在课上用碘液鉴定了淀粉的存在，并用各种含淀粉高的食材做出了土豆泥，芋圆，青团等美食。The course covers the structure of every food with rice, flour, sugar, diary etc. People know the chemistry features through fermenting, steaming, baking. During the processing, people observe the changes. We prove the exist of starchy through lodine solution. We use the high-starchy food materials to make the mashed potatoes, taro balls and qingtuan etc.
“科学厨房”的课程设计兼顾了科学与文化的融合，在每一个主题下，以食物的美味强化知识的学习，完成了色香味俱全的知识盛宴。
The design of ”Science Cooking” course combines the science with the culture. Under each topic, the yummy food enhanced the learning, it’s a big feast at all.
实验美食课后，从对实验的详尽记录到保持工作台面的整洁干净，学生们将以跨学科的方式掌握他们在实验室需要的技能。
After class, the students do the cleaning up and record the notes carefully. They master the skills through trans-disciplinary method.
这门「体验式」课程向学生传授食品科学的基础知识，当中涉及化学、营养学及微生物学的跨范畴科学。课程同时探讨食物安全，引发学生思考食品加工技术所带来的影响。也培养学生的批判思考能力。日常生活中举凡与食物有关的错误咨讯，希望学生们都从科学角度细心思考，寻求科学实证支持。有一天，他们将成为科学研究道路上的“摘星”人。
The hands-on course teaches the students basics of food science. It includes Chemistry, Nutriology, microbiology. It is trans-disciplinary. The course explores the food safety to lead the students to think about the impact on food processing technology. Meanwhile, it develops the students thinking abilities. In the daily life, some wrong information about foods exists. We hope that the students will seek for the supportive evidence from the science aspect. Someday, they will be the experts on the science researching road.
