The Science in Ice Cream ft. Liquid Nitrogen

Cooper Pitts Ph.D. Student / UCLA Department of Material Engineering

How does ice cream be scooped in a ball, yet turn creamy as soon as it hits your tongue? In this presentation, you will learn the surprising science of how ice cream maintains its unique properties. Furthermore, free samples of liquid nitrogen ice cream will be given out at the end! Come for the ice cream, stay for the surprisingly in depth material science.

Recommended grade levels for this talk: 3rd-5th