On 22nd January 2020, a workshop entitled Culinology® Future on-Demand was held at R&D kitchen. This workshop was attended by 9 students from Bangladesh International Tutorial (BIT). The purpose of this workshop was to create awareness and interest in Culinology® program to these potential students. This workshop was briefed by Dr Benjamin followed by a hands-on activity on how to produce flavor-water-sphere using blue flower solution and rose/orange liquid flavor. In addition, the students get to learn about the spherification of rose/orange liquid flavor using alginate and how it form the alginate network in response to calcium ions. In addition, they also learned about how pH changes the structure of the molecule responsible for the blue color in the blue flower solution and the subsequent color displayed in the solution. All the participants were excited about preparing the best presenting beverage and amazed by the juiciness of the rose/orange liquid flavor bursting from the spheres upon consuming the beverage they created. These students are currently in preparation for entering their O-level, and then A-level before entering University. This workshop will add Culinology ® program into their list of potential University programs.
Lead by Dr Benjamin Wong