Scientific Foundations and Culinary Applications provides a unique overview of molecular gastronomy, a scientific discipline devoted to the study of phenomena that occur during the preparation and consumption of dishes. In this training course, we will discuss the chemistry, biology and physics of food preparation along with the physiology of food consumption and the techniques of creating these scientific and artistic works and we use backgrounds in physics, biology and food chemistry and food preparation, along with good discussions about creativity and the art of cooking. As such, we have a comprehensive course in high-tech molecular foods, along with a practical guide through selected examples leading to molecular foods and newer applications.
The audience of this course will be the chefs of luxury and modern restaurants and hotels
