At the Heart of PanPiuma: MYP4 Students Explore the Science of Bread

What happens when science steps out of the classroom and into a real food production line? Learning becomes a concrete, hands-on, and memorable experience. That’s exactly what happened to our MYP4 students, who recently took part in an exciting educational visit to PanPiuma, a leading Venetian company specializing in crustless bread production.

This initiative was designed to enrich and bring to life their current Science unit, which focuses on biomolecules—carbohydrates, proteins, fats, and enzymes—and on key biochemical processes that sustain life, such as fermentation.

A journey into chemistry… and into bread

Upon arrival, students were welcomed with an introductory video that explained PanPiuma’s philosophy and operations—highlighting a perfect balance between advanced automation and traditional methods. PanPiuma stands out as a model of how a simple, everyday product like bread can be made through highly automated processes without compromising on authenticity and quality.

During the guided tour, students had the opportunity to observe firsthand the essential stages of bread production: mixing raw ingredients, managing fermentation times and temperatures, baking, cutting the crustless slices with precision, and finally packaging. Each phase was connected to a scientific concept, offering a clear example of how chemistry and biology are literally essential “ingredients” in food production.

Fermentation, energy, transformation: science served fresh

Back in the classroom, students have been exploring the role of enzymes and yeasts in fermentation—a topic directly tied to their unit on Cellular Energetics. Witnessing these processes in action at the factory made their learning all the more meaningful and impactful.

The visit also sparked interdisciplinary reflections on broader themes such as sustainability, automation, food safety, and innovation in the agri-food sector.

From knowledge to flavor: an experience to remember

The visit to PanPiuma highlighted the deep impact that learning beyond the classroom can have on students’ understanding. Seeing, touching, asking questions, and engaging with professionals made science more real, more accessible, and more relevant.

And after all, what could be more universal, familiar, and fascinating than bread? A simple food, yes—but one born of a wonderfully complex process that brings together biology, chemistry, technology, and human craftsmanship.

A heartfelt thank you to PanPiuma for welcoming us into their world and reminding us that behind every bite of bread, there’s far more than meets the eye.