MOLECULAR GASTRONOMY (2 CREDITS)

Learning Outcomes:

On successful completion of this course, students will be able to: LO1 – Understand various molecular gastronomy techniques, such as spherification, gelification, and foaming; LO2 – analyze food prepared using these techniques, assessing both the chemical and physical properties of ingredients ; LO3 – Create innovative dishes and textures, utilizing an understanding of the chemical and physical properties of ingredients.

Topics:

1. Gelification Science and Technology;
2. Spherification Science and Technology;
3. Sugar Science and Technology;
4. Sugar Replacement Science and Technology;
5. Chocolate Science and Technology;
6. Emulsion Science and Technology;
7. Foaming and Puffing Science and Technology;
8. Cheese Science and Technology;
9. Baking Science and Technology;
10. Cooking Science and Technology;
11. Colorant Science and Technology;
12. 3D Printing Technology;
13. Plating.