1. Warmly welcome to the Molecular Gastronomy in Science Education
ISSE-SYMPOSIUM 2012
Prof. Maija Aksela, chair
Finland’s Science Education Centre, LUMA
University of Helsinki

2. Program on Wednesday 8.8.
Opening words Prof. Maija Aksela (chair) Introduction to molecular gastronomy and to its applications in science education Prof. Maija Aksela, Jenni Vartiainen Your Kitchen is a Laboratory: Experimental Science Activities Based on Food and Cooking Prof. Paulina Mata Lunch Workshopsession Coffee break Workshopsession 2

3. Program on Thurday 9.8.
Opening words Prof. Maija Aksela (chair) Molecular gastronomy in science- and cross- curricular education – the case of “Kitchen stories” Dr. Erik Fooladi Cocktail of food science and argumentation: shaken or stirred for learning? Prof. Sibel Erduran Lunch Workshopsession Coffee break Workshopsession 2
Sektorikukkanen

4. Program on Friday 10.8.
Opening words Prof. Maija Aksela (chair) Innovations along the History of Cooking Dr Hannele Klemettilä Innovations on food and cooking Prof. Anu Hopia, Merja Sillanpää and Dr. Erik Fooladi Lunch Workshops Closing remarks
Kansallisen LUMA-verkoston tehtävä ja tavoite