Workshops covered probability in diets, gut microbiome, food intolerances, and chemistry techniques like
Over 100 students from Andorran schools engaged in hands-on workshops on food science topics like dietary probability, gut microbiome, intolerances, and spherification, with talks by José Miguel.
Key Points
- Over 100 students from Andorran schools participated in 25th Science Day focused on food science.
- Workshops covered probability in diets, gut microbiome, food intolerances, and chemistry techniques like spherification.
- Scientist José Miguel Mulet gave talks on food biotechnology and eating habits.
- Event organized by Ministry of Education to promote scientific thinking and collaboration.
More than 100 students took part in Andorra's 25th Science Day on Thursday, an event organised by the Ministry of Institutional Relations, Education and Universities to encourage scientific thinking among young people. Focused on food from scientific, educational, and social angles, it involved 108 pupils and 11 teachers from the Escola Andorrana de Batxillerat, Colegio Español María Moliner, Lycée Comte de Foix, and Col·legi Sant Ermengol.
The day aimed to invigorate batxillerat science subjects including biology, mathematics, and chemistry, while promoting joint work and teaching exchanges among Andorra's three education systems.
It began at the Centre de Formació Professional with opening remarks from Minister Ladislau Baró, followed by a presentation of the workshops and a talk by scientist and communicator José Miguel Mulet. His lecture, *Biotecnologia en el menjar*, covered biotechnology's place in food history, genetically modified crops, and current production challenges.
Students then joined six hands-on workshops. Mathematics groups used games to cover probability, informed choices, body mass index, and elements affecting healthy diets. Biology sessions explored eating drivers, the gut microbiome, and intolerance processes such as those for lactose and gluten, via experiments and role-playing tied to lifelong health. Chemistry activities investigated industry techniques like gelification and spherification, vitamin C breakdown in different settings, and caramel makeup through molecular models and lab tests.
The event wrapped up at 7:30pm in MoraBanc's auditorium with Mulet's public talk *Per què mengem el que mengem?*, which traced food's links to history, culture, and society. State Secretary for Education and Universities Josep Anton Bardina then delivered closing comments.
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