Chemistry meets enjoyment: TUC invites you to a spectacular event in Chemnitz!

Chemistry meets enjoyment: TUC invites you to a spectacular event in Chemnitz!

On September 17, 2025, Chemnitz University of Technology will host a fascinating event called “ChemKitchen” on Neumarkt. This innovative encounter between science and gastronomy is aimed at a wide audience and promises to delight both young and old. The event is organized by a team led by Prof. Dr. Robert Kretschmer, who works at the Chair of Inorganic Chemistry. Around 60 interested people have come forward to share this unique experience.

From 2 p.m. to 5 p.m., participants have the opportunity to carry out various extraordinary experiments. These include making ice cream without a refrigerator and the exciting experiment of exploring the influence of very low temperatures on the taste of chocolate. In addition, the phenomenon of “bubble tea” is examined in more detail, showing how this popular type of drink is prepared. The event aims to convey chemical knowledge in an entertaining way and to awaken curiosity about scientific questions. The Molecular gastronomy at Chemnitz University of Technology will be converted into a molecular cooking studio.

The program in detail

A highlight of the event is the lecture by Prof. Dr. Martin Breugst, who gives exciting insights into the chemical processes that play a role in the preparation of food under the title “Chemistry in Eating”. This connection between chemistry and everyday life is of great importance because chemical reactions are constantly taking place in the human body, which influence, for example, taste and food intake. The enzyme alpha-amylase works in the mouth, helping to break down carbohydrates, while the bile in the duodenum breaks down fats. Such everyday processes are the focus of the event, which also deals with the question of how chemistry can act as a problem solver for larger challenges. This is in contrast to the often negative image that chemistry has due to past accidents. The Event itself is also accompanied by live broadcasts from Mitteldeutscher Rundfunk, which are broadcast in the programs “MDR at 2” and “MDR at 4”.

All participants will be provided with special aprons and TUC chef hats to ensure an authentic experience. The contribution to Chemnitz's Capital of Culture year is another goal of this event and shows how science and culture can come together in an innovative way. According to feedback from chemists who have taken part in similar events, this concept is met with great enthusiasm and a continuation is already being considered.

The role of chemistry in the kitchen

Molecular cuisine has gained a place in the gastronomic landscape in recent years by integrating chemical techniques into the preparation of dishes. This shows how closely the discipline of chemistry is linked to our everyday foods. Good scientific fundamentals are essential to promote interest in chemistry. Chemistry teaching has improved in Germany, as evidenced by the commitment of teachers and the introduction of new project ideas. Educational initiatives such as the “International Chemistry Olympiad” provide additional motivation for students and show that chemical knowledge can also inspire enthusiasm.

The chemistry that surrounds us is important not only for scientific advances, but also for creative culinary experiments that connect generations. The event in Chemnitz offers an exciting opportunity to explore and celebrate these connections.