Campo Vallone college used food textures to teach science during the 2026 Science Festival, bridging middle and primary school students through molecular gastronomy.
Educational project at Campo Vallone college
During the 2026 Science Festival, Campo Vallone college organized an educational project that used food textures and transformations to teach physical and chemical phenomena. The initiative aimed to engage students in science through observation, experimentation, and hypothesis formation.Molecular gastronomy and student collaboration
The project included an exploration of molecular gastronomy, blending sensory experiences with scientific learning. It also strengthened the relationship between the college and a local primary school, involving students from both institutions in hands-on activities.Student roles and interactive learning
In the morning, sixth-grade students participated in the project, while in the afternoon, students from the neighboring primary school Simone Peretti joined in. These students, part of the "Surprising Alliance" workshop, were renamed "The Textures Chemists" and acted as guides, helping younger students explore scientific concepts through food textures.Principal highlights educational goals
Yannick Decombes, the college principal, emphasized that the initiative aimed to spark curiosity, encourage experimentation, and promote knowledge exchange between the primary school and the college. Middle school students played a key role in this process, sharing their insights and adapting complex ideas for younger audiences.Success of the science event
The event was seen as a successful educational effort that combined science with collaboration across age groups. By using food as a practical tool for learning, the college aimed to make students active participants in their education, capable of sharing scientific knowledge and skills with younger peers.
