chemistry of cooking

One-Week Summer Program for Pre-High School Students

Stop and think about it – cooking is a SCIENCE.

Cooking and baking involve a deep understanding of chemical reactions, the building blocks of food, and molecules such as proteins, carbohydrates, and fats. How do they all come together? Why do some flavors taste so awful together?! How can one wrong move ruin a whole dish? Conversely, how can a few simple tricks create a masterpiece?

Let’s get creative and scientific while treating your family to some home cooked food! This is the time to dive into a science that everyone will love you for.

Have you ever wondered how combining a few simple ingredients such as eggs, flour, and sugar can transform into a delicious cake through the magic of an oven? Well, it’s not magic, it’s chemistry! Students learn the science behind cooking through hands-on activities in the kitchen. In the process, they learn the parallels between preparing a recipe and bringing up compounds to create a final product! Students will develop knowledge of chemistry and science that can lead them towards a career in chemistry while also developing practical skills in the kitchen.

This one-week summer program is designed for students interested in chemistry. Get your oven mitts ready for Chemistry of Cooking!

Session 1: July 20th – 24th, 2026

Gann/Bentley | Waltham, MA

Session 2: August 3rd – 7th, 2026

Greater Wellesley, MA

More About: Awards – Research Programs – Sample Week

Past Instructor: Dr. Diane Perito

Dr. Diane Perito received her Ph.D. in Chemistry from Tufts University. She is currently an adjunct Chemistry Professor at the Massachusetts College of Pharmacy and Health Sciences. Dr. Perito held positions as the Director of STEM Education and Science Department Chair. She has extensive experience teaching all levels of high school chemistry.

Student Comments

“We did a lot of experiments and cooking. The teacher was very nice, she explained everything very well. We made a watermelon volcano, tested how much iron is in cereal. The teacher also explained what she did for work – it was very interesting. I really loved the program.”

“I really enjoyed the experiments and the lesson style (activity then explanation; interactive). My teacher was very thorough in explanation and made even quizzes fun (by throwing candy). All in all, I really enjoyed this program!”

“I liked how we learned how to create pasta and the chemistry behind it. Our teacher was very knowledgeable about everything and explained the chemistry very well.”