What if we told you that by the end of this workshop, you'd be turning a handful of spinach into actual noodles using real food science? No, seriously, it's going to get weird, wonderful and wildly delicious.

Welcome to the Molecular Space Kitchen — where chemistry meets cooking meets outer space!

This mind-blowing two-hour workshop starts inside the Cosmic Echoes Exhibition, where you'll discover the extraordinary science behind feeding astronauts on long-duration space missions. What makes food taste good in zero gravity? How do you preserve flavour, colour and nutrition millions of kilometres from Earth? 

Then it's time to get your hands seriously messy. Starting with fresh spinach and red cabbage, you'll take your ingredients on a wild scientific journey:

Blend it — smash your ingredients into a vibrant liquid
Filter it — press your blend through an AeroPress like a pro barista
Spin it — centrifuge your juice to separate it at a molecular level
Transform it — turn your green juice into real spinach-flavoured noodles using an incredible chemistry technique called alginate spherification.

This is the exact same food technology used by world-class chefs AND space food scientists, and YOU get to do it yourself. Along the way, you'll unlock the secrets of flavour molecules, colour chemistry and why texture matters so much to astronauts eating processed space food far from home.

Warning: you will never look at a green juice the same way again.