What will happen if you take ordinary food products and examine them like they do in a laboratory? That's exactly what our students did!

Chemistry met the food we eat every day. Our teachers guided the students through organoleptic and chemical research methods - color, smell, taste, composition, compliance with standards. The reaction was incredible: surprise, delight, lively discussion.

As a result, clear conclusions: not all products on supermarket shelves are of proper quality. Now students know the difference not from a textbook, but from their own experience!