Our project was developed to promote Chemistry as a subject which is still perceived as one of the most demanding among students. Our aim is to show the students a new funnier side of Chemistry, one which accompanies us in our daily activities. The three areas we are addressing include cooking and baking, preserving products and cleaning materials in the kitchen. The main objective of this project is exchange of international experiences in promoting Chemistry as a science of the future, as well as stimulating and encouraging teachers to find new, modern and interactive methods of effectively teaching Chemistry. We believe that our project will give everyone the opportunity to meet new people and to get to know new cultures and traditions, which we consider a necessary part of the acceptance of diversity and the development of mutual respect. With the idea that chemistry can be dangerous and that there are students that need to have very safe experiments and demonstrations while also having fun experiments from which they can learn, we have initialized this project. CONCRETE OBJECTIVES OF THE PROJECT • Encourage high school students to explore basic chemical concepts and to have them relate what is observed or discussed in the classroom to the world outside the classroom. Students will be able to demonstrate an understanding of basic chemical concepts by relating the concept to a food product. • Make students aware of dangers in the kitchen It has been documented that the kitchen is considered by many safety experts to be the most dangerous room in the house. It is important that all students (no matter what their grade level and/or intellectual level) be made aware of potential dangers that are present in the kitchen. • Make students aware of the importance of consuming safe and edible food Food safety is an issue that involves all of us. We want our food to be safe and edible. Students will learn about food spoilage, shelf life, and methods to extend the life of specific food items. • Promote awareness of the long and short-term affects of malnutrition and its relationship to chemistry. At an alarming rate, teenagers are being predisposed to illnesses and diseases because of poor nutrition. Today, teenagers are at high risk for obesity, diabetes, etc. because of poor food choices. • Students will participate in the presented activities, demonstrations and discussions of kitchen science. • The students will identify key concepts in Chemistry using kitchen chemicals