Report: Unveiling the Chemistry in Food Competition

On August 25, 2025, Class 11 students participated in an exciting group activity, "Unveiling the Chemistry in Food," where they showcased their culinary skills and knowledge of scientific principles in food preparation.

Event Highlights 

- Students formed groups of four and prepared innovative dishes, including dal pakwan, choco bliss, imli jaggery beverage, idli, sambar, rasmalai, paneer tikka, nariyal laddoo, and cheesecake.

- Each group explained the scientific principles behind their recipes, demonstrating understanding of concepts like denaturation of protein, sugar caramelization, gelatinization, Maillard reaction, baking, and more.

Judging Criteria 

The dishes were evaluated based on:

- Selection of Ingredients: Creativity and relevance of ingredients used

- Explanation of Scientific Principles: Depth of understanding and clarity in explaining food chemistry concepts

- Taste: Flavor profile and palatability of the dishes

- Aesthetic Appeal/Plating: Presentation and visual appeal of the dishes

- Use of Colors: Effective use of colors to enhance the visual appeal

Outcome 

The competition was a huge success, with students showcasing their hidden talents and creativity skills. The event was well-organized.

-Students gained hands-on experience with various food chemistry concepts, such as:

    - Denaturation of Protein: Understanding how heat, acidity, or other factors alter protein structures

    - Sugar Caramelization: Observing the chemical changes that occur when sugar is heated

    - Maillard Reaction: Recognizing the complex flavor compounds formed through amino acid and reducing sugar interactions

    - Gelatinization: Understanding the process of starch gelatinization in cooking

 Judges were fascinated to see the creativity, teamwork, and critical thinking among students

We  are thankful to Principal Mam for providing students with a valuable opportunity to explore the fascinating world of food chemistry.