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Science & Nature

Food Science: Popping Boba (Teen Edition)

In this one time course learners will learn how to make popping boba at home with other teens.
1492 total reviews for this teacher
14 reviews for this class
Completed by 54 learners
  There are no upcoming classes.
55 minutes
per class
Meets once
year olds
learners per class
per learner

How does aOne-Timeclass work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Class Experience

I have been teaching food science to all ages for seven years. I am an expert in how to create all sort of boba out of almost any flavoring.
Please note that all ingredients are in both mL and cups as well as grams and teaspoons. Supply costs can vary depending on your global location and are listed here as Amazon pricing in the U.S. Calcium lactate powder ($10) (you will need 9 grams or 2.5 tsp in total) - you can substitute this with calcium chloride or calcium lactate glutanate Sodium alginate powder ($10) (you will need 1 gram or 1 tsp in total - which is split in half between two recipes) - the 2 oz. packets work great for up to 5 students to use if they are sharing supplies Water (filtered tastes best, but tap is fine) Immersion blender OR regular blender 1 medium bowl (should be able to fit 2 cups (500 mL) of liquid) 2 spoons 3 small/medium bowls (should be able to fit 1 cup (250 mL) of liquid in each) tablespoon and teaspoon measuring spoons Measuring cups Syringe (the size (diameter) of the syringe tip is the size the boba will be) - I use a 20 cc syringe (no needle) - You could also use a straw, baster, squeeze bottle, or a spoon A flavoring for the boba - no pineapple juice, lemonade, coffee, or orange juice - I find that shaved ice syrups, soda, apple juice, mango juice, capri sun all work well (these are not the only flavorings that work though - you can feel free to message me if you have any questions regarding the flavoring you would like to use.) Baking soda or baking powder may also be needed to adjust more acidic juices. Optional: Litmus paper (can be found anywhere they sell fish supplies) and is useful to determine the acidity of our flavoring
55 minutes per week in class, and maybe some time outside of class.


Lives in the United States
Scientist who is enthusiastic about STEM
1492 total reviews
1151 completed classes

About Me

Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of... 
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