Lifelong Learning Programme

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Relevant initiatives

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Title of Initiative / Project
The secrets in the art of cooking by science experiments
Name of Organiser
BG / BRG Gmünd
Start and ending date of the Initiative
school year 2005/2006
Was the initiative carried out in the framework of a funded project?
Funding Programme
The project was carried out with the support of MNI-Fonds für Unterrichts- und Schulentwicklung S5 "Entdecken, Forschen und Experimentieren"
MNI- Fund for the Development of Teaching and schools, S5 ''Discover, explore and experiment''
Type of deliverables
On-line Game
Thematic area
Chemistry, Physics
Language of the deliverable
Other EU
Target Group
Description of the initiative
This project was realized by 12 students within the united subject of ''Laboratory'' combining chemistry and physics. The aim was to help increase interest in chemistry and physics by switching the orientation of chemistry and physics experiments to everyday situations and thus increase pupils' motivation to learn these subjects. The phenomena that can be observed in cooking were measured by scientific methods, and subsequently clarified. In addition, pupils were allowed to come up with their own ideas for experiments, and thus actively participate in creating the teaching lessons.
More Information
This is a very specialized project with no direct links to other web sites and portals. This is the “cooking secret” in the use of science experiments. Therefore, there are only links and references to used literature:
RAABITS chemistry. Impulse und Materialien für Kreative Unterrichtsgestaltung.
Chemie der Küche und ums Hühnerei. Klett Verlag, LEYBOLD DIDACTIC.
Advanced search Chemistry: Lebensmittelchemie
Advanced search Physik: Kalorik
Advanced search Physik: Mechanic
Fisher, L. (2002). Streifzüge durch die Physik der Dinge alltäglichen. Frankfurt / NewYork. Campus Verlag. and other
Teachers’ Opinion
These Austrian portals are very interesting because they are mostly very practically oriented in an effort to bring science closely to students in an attractive way. This site brings chemistry and in part physics through cooking and subsequently through analysis of the processes of cooking regular food or its chemical composition such as wine, eggs, coffee, chocolate, pizza, beef soup and so on. It's very interesting and motivational approach, which I will also use on some of my chemistry and physics lessons.
Students’ Opinion
It is an interesting site because so far we have never dealt with the composition of the food. I particularly liked cooking eggs and the process of reformulation of sausages during cooking.

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Dissemination Seminar in Florence

31 October 2015 The seminar has been held in ITIS “A. Meucci” one of the schools involved within Goerudio project activities. Its main aim was to promote the results of the project toward a broad sample of stakeholders even overcrossing the number of people directly involved in the production of project outcomes. This purpose has been totally achieved especially thanks to the participation of students and teachers coming from different schools or from other classes instead of those ones directly involved within the project activities.