Indespan recently hosted a very special educational experience together with Year 8 students (2º ESO) from Sant Jaume School in Moncada: the workshop “The Science of Bread”, a hands-on activity where students discovered how science, history and food come together in one of the most everyday foods—bread.
During the session, students took part in a workshop designed to bring scientific concepts closer to the classroom in a different, practical and engaging way. Through the process of making artisan bread, they explored topics related to the chemistry of fermentation, physical and chemical changes in food, and the role of ingredients such as yeast, gluten and heat in the baking process.
The activity began with a dynamic introduction to the history of bread and its importance across different cultures, placing this essential food in context as a cornerstone of human nutrition for thousands of years. From there, the workshop turned into a real hands-on laboratory: students observed how yeast behaves as a living organism, how kneading helps develop the structure of the dough, and what happens inside the oven as the dough transforms into a golden, aromatic loaf.
One of the most eagerly anticipated moments was undoubtedly the “hands-on dough” session, where each student actively participated in preparing the bread. This practical part encouraged teamwork, observation and scientific curiosity. While the dough rested and fermented, the group took advantage of the waiting time to discuss curiosities, ask questions and reinforce the scientific concepts in a relaxed and accessible way.
The workshop also welcomed the presence of Levante TV, which recorded part of the activity, highlighting the value of educational initiatives that connect theory with real-life practice. The media coverage helped showcase how science can be taught in an approachable and motivating way, sparking students’ interest through direct experience.
At Indespan, the main goal of “The Science of Bread” is to show that learning can go beyond textbooks and become a multisensory experience that truly makes an impact. In the case of the Year 8 students from Sant Jaume School in Moncada, the response was extremely positive: they participated enthusiastically, asked insightful questions and engaged fully in every stage of the process, from the initial explanation to the final tasting.
Workshops like this strengthen scientific education, promote awareness of food and nutrition, and help students understand the close relationship between science, culture and everyday life. An experience that certainly left a good taste behind—quite literally.
