This is a unique, cutting-edge culinary discipline that pushes the boundaries of food preparation and the science behind food. Through the Molecular Gastronomy in the Science Classroom project students engaged in activities, such as a Spherification Lab, which teaches students how to create different types of spheres using spherification techniques using sodium alginate and calcium chloride. They also experimented with various flavors and liquids, with the opportunity to create flavored caviar-like spheres or larger spheres, like Boba, with liquid centers. Other activities included a Foam Formation Lab, Gelification Lab, Emulsification Lab, Texture Modification Lab, and a Molecular Mixology Lab.