Molecular Gastronomy is concerned with the scientific principles in promoting innovation and creativity in the culinary performing arts (embracing bar, bakery and cuisine) and Food Product Development divisions of the food industry sectors (retail and manufacturing).
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Week 1: Introduction to Molecular gastromonyDescription: History & development. Applications: Molecular Cooking and Note by Note Cooking.
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Week 2: Description: Chemistry of gelling. Applications: Using Alginate in the kitchen.
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Week 3: Description: Chemistry of gelling continued. Applications: Using gelatine, agar and other gelling agents such as Gellan F in the kitchen.
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Week 4: Description:Chemistry of foams and emulsions. Application in the kitchen to produce airs, foams and mousses
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Week 5:Description: The chemistry of ingredients used in molecular and note by note cooking. Application in the kitchen using Xanthan gum, and commercial varieties of maltodextrin.
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Week 6: Description: Sous-vide cooking. Application in the kitchen to use controlled precise cooking methods.
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Week 7: Description: Introduction to 40% assignment. Methods for analysis – digital microscope, colour readings, sensory testing methods.
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Weeks 8-11: Description: Students to work on Assignment.
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Week 12: Description: Revision class.
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The focus will be on learner active learning and involvement. The teaching strategies will include: lectures, demonstrations, tutorials, case studies, discussions and debate.
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| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |