Why is bread so light and fluffy and why does a cake rise in the oven? Why do beer and wine contain alcohol and bubbles? These are some of the questions that will be answered through simple scientific experiments that demonstrate the relationship between the culinary arts and science. And you will also be surprised to find out about the extraordinary powers of microscopic fungi!
For schools: the course is made up of two workshops, Lievitando and ScienticaMENTE (see details on website) both booked with a single reservation.
Participants will be divided into two groups and will switch labs at 11.00.

Organized by: “Don Lorenzo Milani” School of Applied Sciences
Reservations: www.bergamoscienza.it/it/calendario/5202/lievitando