Description
This course introduces students to a new branch of food science—molecular gastronomy—by presenting its theoretical foundations, research methodologies, and key areas of application. The goal is for students to understand the scientific principles behind culinary phenomena and become familiar with the work of leading researchers in this emerging field.
Throughout the semester, students are expected to integrate knowledge from other courses and develop the analytical skills required to critically and comprehensively assess culinary techniques and processes at the molecular level, connecting them to the chemical, physical, and sensory transformations that occur in food.