Gastronomia Molecular II

The aim of the course is to get students familiarized with innovative culinary techniques developed in recent years and with the work of the most innovative chefs worldwide.
Students should integrate knowledge acquired in other courses and develop their skills to make a comprehensive analysis, at the molecular level, of innovative techniques and culinary processes.
At the end of the course, students should know the characteristics of the latest movements in the world of cuisine. They must also know the characteristics of the work of a set of representative leaders