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Food Chemistry treasure hunt

Food chemistry treasure hunts combine culinary discoveries with scientific insights. Through GPS navigation, you will learn how chemistry plays an essential role in everything we eat and drink, from molecular gastronomy to natural food processes.

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Made 2 days ago: Enkhuizen city walk in Enkhuizen

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Featured this week: example questions for Food Chemistry

New example questions from the library every Monday. Updated on 12 October 2026.

What does water become when it gets very cold?
Ice Sugar Salt Flour
Which food has a lot of sugar?
Candy Save Water Butter
What do all plants need to grow?
Sun and water Music Toys Candy
What does water become when it gets very hot?
Steam Ice Stone Sand
What's in a coconut?
Coconut water Sand Stone Grass
What happens when you smell vinegar?
It stings your nose You turn blue You will fly You are getting big
Which animal does honey come from?
At Cow Fish Bird
What happens to butter in the sun?
It melts It gets tough Turning green It is going to sing
Create a food chemistry treasure hunt for Ages 3-4
Why does rice turn white when you cook it?
By steam By salt By milk By sugar
Why does cake get airy?
By baking powder By sugar By butter By flour
What substance makes honey so sticky?
Thick sugar Water Salt Air
Why does garlic smell so strong?
Due to sulphur compounds Due to the white colour By cutting By the shape
What substance makes carrots orange?
Orange dye Water Sugar Salt
Why is brown sugar brown?
By molasses By brown paint By chocolate By coffee
What makes water boil?
Lots of heat Lots of cold Sugar added Salt added
Why does yoghurt turn sour?
By good bacteria Through the fridge By the cup By fruit
Create a food chemistry treasure hunt for Ages 5-6
Which substance in nuts is good for your heart?
Unsaturated fats Saturated fats Sugar Salt
Which substance in milk makes for strong bones?
Calcium Sodium Potassium Magnesium
Which substance causes the white colour of milk?
Casein (milk protein) Calcium Lactose Fat
Which vitamin do you get mainly from the sun?
Vitamin D Vitamin C Vitamin A Vitamin B
What happens to butter if you heat it too long?
It turns brown and starts smoking It gets tougher It gets sweeter It turns into oil
What is the function of salt in making cheese?
It helps in preserving It makes the cheese sweeter It gives cheese its yellow colour It makes cheese softer
What is the most important fuel for our bodies?
Glucose (dextrose) Salt Vitamin D Calcium
Which substance in garlic causes the strong smell?
Allicin Menthol Citric acid Capsaicin
Create a food chemistry treasure hunt for Ages 9-10
Which amino acid contains sulphur in its side chain?
Cysteine Serine Threonine Asparagine
Which reaction occurs during high-temperature frying?
Acrylamide formation Saponification Esterification Crystallisation
What substance is used to make alcohol-free beer?
Vacuum distillation or reverse osmosis Enzymatic degradation Chemical neutralisation Bacterial fermentation
Which fat chain characterises linoleic acid?
C18:2 (omega-6) C18:3 (omega-3) C16:1 (omega-7) C20:4 (omega-6)
Which form of iron is best absorbed by the body?
Heme iron (Fe2+) Non-heme iron (Fe3+) Iron sulphate Iron oxide
What causes the brown colour of caramelised sugar?
Polymerisation of sugar molecules Oxidation of glucose Maillard reaction with proteins Crystal formation
What is the function of gluten networks in dough?
Gas trapping and elasticity Flavour enhancement Moisture retention Conservation
Chemically, what happens when milk turns sour?
Lactose is converted into lactic acid Casein is denatured by heat Lactase is activated by enzymes Milk fat is oxidised
Create a food chemistry treasure hunt for Ages 17-18
What substance gives cumin its characteristic smell?
Cuminaldehyde Limonene Eugenol Thymol
Which reaction is responsible for the formation of acrylamide in jacket potatoes?
Maillard reaction between asparagine and reducing sugars Lipid oxidation Starch gelatinisation Protein denaturation
What substance gives smoked food its characteristic flavour?
Guaiacol Vanillin Phenol Eugenol
Which enzyme breaks down starch to maltose during the beer brewing process?
Ξ±-amylase Invertase Pectinase Cellulase
What substance gives peppers their pungent flavour?
Capsaicin Piperine Gingerol Curcumin
What is the function of ascorbic acid in meat products?
Nitrite reduction and colour stabilisation Protein denaturation pH regulation Microbial growth inhibition
What is the chemical basis of souring milk for yoghurt?
Lactose is converted into lactic acid Milk proteins are hydrolysed Fats are emulsified pH is raised
What is the active ingredient in vanilla extract?
Vanillin Eugenol Cinnamaldehyde Anethole
Create a food chemistry treasure hunt for Ages 18+

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Other Chemistry subjects

Periodic Table Atoms & Molecules Chemical Reactions Water & Hydrogen Acids & Bases States of Matter Mixtures & Solutions Crystals Fireworks & Pyrotechnics Metals Gases Fuels & Energy

Frequently asked questions

A Food Chemistry scavenger hunt is a GPS-guided outdoor activity with quiz questions about Food Chemistry, part of the theme Chemistry. You walk a route past various locations and answer fun questions along the way.

There are 1822 questions available about Food Chemistry: 1822 multiple choice questions, 0 open questions and 0 assignments. The category Chemistry has more than 43772 questions in total.

There are Food Chemistry questions for all ages: from 3-5 years (toddlers) to 20+ (adults). The questions are automatically adapted to the chosen level.

Go to oppatt.io, create a free account, choose the theme Chemistry and select Food Chemistry as the topic. Choose an age category and location, and you'll have a complete scavenger hunt within a minute.