Kitchen Chemistry: Clark University Brings Flavor to WHS

On Thursday, January 8th, Dr. Don Spratt from Clark University visited Food Science and Chemistry classes for a fun and engaging Kitchen Chemistry talk. Students explored how chemistry shows up in everyday cooking and eating through a variety of topics, including flavor perception through the five senses and temperature sensations from hot peppers and cooling mint. Students also learned about acid-base indicators in berries and mirror-image molecules that produce drastically different flavors of dill and spearmint. Overall, the presentation offered a meaningful and engaging opportunity for students to connect classroom chemistry to real-life applications.