Culinary Science and Research

Culinary Science and Research is a technical course that builds a strong foundation in how science is applied to cooking. It focuses on developing research skills, understanding how food components interact, and using evidence-based methods to improve culinary outcomes. Learners gain practical tools to think critically, experiment with precision, and apply scientific thinking in real kitchen settings. This course supports deeper learning for those aiming to innovate, teach, or work in research-based culinary roles.

Core Focus Areas:

• Culinary Research Methods

• Precision Temperature Cooking

• Ingredient Functionality

• Data Analysis

Suitable for:

BSc/MSc Food Science students, culinary students, academic researchers, chefs, and educators