The Sub Zero Science Educational Program Curriculum


We discuss the various gases that comprise it, their properties and how they interact.


We teach its elemental properties, how it interacts with environmental factors and how it can be used to freeze food. We also cover concepts such as condensation, distillation, and the Leidenfrost Effect to augment further understanding of how nitrogen can be harnessed in its various states.

Molecular Gastronomy:

We give a close up examination of the fat molecules found in dairy and show how the freezing process makes all the difference in ice cream production.