Applied Molecular
Gastronomy

Applied Molecular Gastronomy is a course that introduces learners to the scientific principles behind modernist cooking and how they can be applied to create innovative dining experiences. It focuses on using techniques that transform the appearance, texture, and structure of food while enhancing taste and perception. Through a blend of experimentation and theory, the course encourages creative plating, sensory-driven presentation, and the design of immersive menus that engage both the palate and the imagination.

Core Focus Areas:

• Molecular Gastronomy Techniques

• Culinary Plating and Presentation

• Taste Perception Mechanisms

• Experiential menus

Suitable for:

Culinary students, chefs, food science students, innovation teams, culinary educators