Celebrating the Science of Eating, New Jersey College, Ewing

Powdered dressings, popcorn ice cream and gels entertain and feed students during science-themed event.

Chefs in lab coats? As part of the Week of Science at the College of New Jersey, in Ewing, Sodexo-managed dining services and the chemistry department joined forces to create the Compounds & Cuisine event. According to Patrice Mendes, general manager of dining services for Sodexo, and Karen Roth, director of dining services for the university, the event allowed chefs to showcase their knowledge of molecular gastronomy, which includes using food foams, gelification (liquids into gels), liquid nitrogen (flash freezing foods), liquid powder (liquids into powder) and spherification (shaping liquids into spheres).

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