Description of the workshop

During the workshops, participants would like able to learn some Chemistry principles during their hands on preparation of food such as testing the freshness of eggs as well as learning colloidal system when making meringue dessert, preventing the browning of apples as well as the effect of pH on red cabbage and cooking of green vegetables, etc....

Registration is required. For more information and registration form, contact Mdm Lee Lin Hoon at lee_lin_hoon@sajc.sg or Ms Du Jiesi at du_jiesi@sajc.sg.

Closing date for registration: Monday, 1 June 2009.