My presentations from HEIA(Q) 2018 are:

The Science of Cooking – On steak, eggs, proteins and how we approach cooking!

Sweet Science – How chemistry and sugar interact to produce amazing confectionery!

Sugar model – A NetLogo model of sugar molecules, crystalisation and seed crystals. (This is somewhat experimental – your feedback would be greatly appreciated! In particular, if you (or your students) would like to experiment with better rules around crystal formation or the glass transition or an explicit solvent, I think that’d be really fun to discuss!)