工作坊簡介 About the Workshop
認識一些有關飲食的科學原理如「可食用」電池、牛頓流體和非牛頓流體的概念、分子美食學以及真空低溫烹調法原理等。
Learn about some principals of food science, for examples, food battery, Newtonian fluid, non-Newtonian fluid, molecular gastronomy and Sous-vide.
工作坊目標 Workshop objectives
認識有關食物科學的知識，運用多種學生喜歡的食材如薯片和朱古力做小實驗，體現一些切合生活需要的科學理論。
Learn about the concepts of basic food science and its application in daily life through hands-on experiments on ingredients such as potato chips and chocolate that the students love most.
教學語言 Language of instruction
廣東話
Cantonese
導師簡介 Your Instructor
謝志庭先生
Mr. Tse Chi Ting
謝先生擁有工程學碩士學位，亦於教師文憑中獲得A級成績，曾於跨國公司任職工程師；後任教超過三十年，至數學科科主任，任教經驗包括中學、任教中大校外課程二年多及短期任教師範學院（現香港教育大學）。現主要負責學術發展及設計多個科學課程，並服務多間學校及機構。
Tse Chi Ting holds a Master degree in Electrical engineering and got distinction in Post-graduate Certificate of Education. He had been an engineer in an international listed company in early career and become a teacher for about 30 years afterwards. His teaching experience includes teaching in secondary school (panel chairman of mathematics committee), School of Continuing Studies of the CUHK (now CUSCS) for more than two years and short-term teaching in the Hong Kong Technical Teacher College (now Education University of Hong Kong). Currently he is responsible for academic development and design of science programs. He had served many schools and organizations.