1 | Introduction to Molecular gastronomy: History & development |
2 | Chemical structures and properties of food; Carbohydrates in Molecular Gastronomy |
3 | Colloids, Emulsions |
4 | Culinary/Cooking processes: Freezing, Heating (Conduction, convection, radiation); applications; measurements and calculations |
5 | Flavors, colors, emulsifiers stabilizers, additives |
6 | Novel ingredients and delivery mechanisms |
7 | Principles of sensory analysis: taste, texture, aroma, flavor and sound |
8 | Recipe Analysis and formulation: Myths, mathematical formulas and applications. |
9 | Midterm |
10 | Laboratory based technologies (including water baths, freeze drying). |
11 | Developing desserts and sweet dishes: Practical kitchen applications utilizing tools and techniques of molecular gastronomy |
12 | Developing hot dishes: Practical kitchen applications utilizing tools and techniques of molecular gastronomy |
13 | Development of a range of beverages (hot and cold): Practical applications utilizing tools and techniques of molecular gastronomy |
14 | Future developments and trends |