Taking Flight Nights: Culinary Chemistry

January 08, 6:00 pm

Categories: Aviary Events

Join us in our interactive series: Taking Flight Nights: Teen STEAM Cafés at Tracy Aviary!

These events are designed just for teens! Hardworking members of our Teen Advisory Board have invited professionals in the fields of science, technology, engineering, art, and math to share their work through engaging hands-on activities and discussions.

The theme for this Taking Flight Night is Culinary Chemistry! Ever wonder what makes your bread rise? Curious how ingredients work together to produce delicious cakes? Want to just make some yummy treats? Come join us for a culinary and chemistry workshop in this month's Taking Flight Nights! This week we invite Dr. Robyn M. Hyde, a professor of Chemistry at Westminster College, to walk us through the chemistry of baking step by step as we put on our aprons and get to work creating our very own baked goods. This event is sure to be an informative and delicious one. 

Note: For this cafe's hands on activity we will be handling ingredients involved in baking biscuits. Please note any dietary restrictions when registering so we can do our best to accomodate. Gluten free and vegan dough will be made available. 

Gates open at 5:45 pm. Food and fun start at 6:00 pm. Please note that these programs are for ages 13-18.

Please register here to make sure we have enough food for you!

For more information on our Teen STEAM Cafés, visit our Taking Flight Nights page!

headshot of Robyn Hyde

Dr. Robyn M. Hyde is an experienced Professor of Chemistry with a demonstrated history of working in the higher education industry in on-the-ground and online education. She has a wide knowledge base including medicinal, organic, and forensic chemistry, as well as environmental science. For a decade she has had an especially keen interest in teaching cooking chemistry, the science of the kitchen, and developing and teaching the course “Science of Food and Drink”.  In this course the physical and chemical properties of everyday ingredients are explored, beginning with a review of the periodic table and ending with the perfect chocolate chip cookie.  She uses cooking activities, such as preparing vinaigrette, lemonade, fudge, potatoes and gravy, bubble tea, biscuits, seitan and chapati bread to teach fundamental chemistry principles of chemical bonding, solubility, extraction, the difference between acid and base, and chemical reactivity.  She hopes that after courses such as these, and knowledge of cooking chemicals, students will be able to create new foods in their own kitchens.