The objective of the project is to Implement Molecular Gastronomy as a mediating tool of scientific knowledge. Different activities are presented that are adapted to the specific needs of the non-expert public and their relationship with their context. For example, open classes and experimental workshops at fairs, Scientific Institutions, schools and senior centers, presentation of scientific bars, massive tastings, and participation in television programs.

Tags: Education, Food & Agriculture, Science Communication, Trust in science.