The Science of Food

Have you ever wondered why you can tell cookies are ready just by smelling them? Or how certain ingredients in the correct environment can create a dish worthy of a Michelin star even Gordon Ramsay would be impressed by? Want to make edible water capsules, Nutella powder that literally melts in your mouth or popping pearls you find at the bottom of a Bubble Tea? In this elective we will explore the world of Molecular Gastronomy and how new technologies have, and will continue, to change the world of food as we know it. So what are you waiting for? Grab your apron and your goggles and we will meet you at the 3D printer!