If you’re interested in the science and nutrition behind your favourite foods and why they taste so good, how about taking some molecular gastronomy classes this year?
You can learn the composition and properties of different food ingredients as well as how they are transformed during cooking. Depending on your interests and career profile, molecular gastronomy lessons can also cover: food aromas and the perception of flavour, sense organs and how they impact the food we like and don’t like, how different cooking methods impact the taste and texture of food, and much more.
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