With a host of knowledge, a sprig of science and a sprinkling of history, all seasoned with anecdotes, our experts will explain amazing experiments sure to engage the inquisitive minds of one and all!
Every Tuesday, Wednesday, Saturday and Sunday afternoon from 14:00 onward (each demonstration lasts around 20 minutes).
Eating colourfully, naturally – from 9 January to 4 March
The colour of food plays an important role in our eating habits. Unlock the secrets of some of the natural colourings used in the food industry.
Dairy processing across the world – from 27 March to 3 June
Engaging people around the world reveal the amazing methods they use to preserve milk.
From cocoa beans to chocolate – from 5 June to 5 August
Throughout the chain from farmers to chocolatiers, expertise is constantly evolving for cocoa to continue to titillate our taste buds.
Preserves – the story of glass jars – from 7 August to 7 October
One face, one name, that of Nicolas Appert, the inventor of the process using heat to preserve food. Not forgetting all the 20th-century housewives who mastered canning to overcome the seasonality of fruit and vegetables.
Meat and sausages – from 9 October 2018 to 13 January 2019
Sausages are a perfect blend of expertise, regional specialities and history. Mincing, seasoning and filling a casing are three simple actions that form the basis of more than 400 specialities in Switzerland alone.