Year 12 Food Studies

Molecular Gastronomy

Olivia Cruse

Teacher - VCE Food Studies

Year 12 Food Studies students have been studying food trends, the changes in eating patterns, and the effect these both have on health and wellbeing. 

VCE students recently participated in a practical activity to make Popping Boba Bubbles using molecular gastronomy - the application of scientific principles to the understanding and development of food preparation.

Traditionally these bubbles are made from tapioca however this method involves using a lot of sugar. We made the Boba Bubbles using spherification,  which is the culinary process that employs sodium alginate and calcium lactate to shape a liquid into squishy spheres.

Students were thoroughly engaged in the process of trying to get perfectly shaped and sized spheres.