Module 7: Molecular Gastronomy : Breaking The Cell Wall for Flavour, Nutrient Bioavailability, Optimum Digestion and Texture. Taking a Humble Ingredient and Elevating it to a World Class Dish using refined practices and fine dining techniques.

Take this as a stand alone course or as Module 7 of the Professional Certificate, Diploma or Advanced Degree Program. This course can also be taken with a 90 minute private tutoring session with one of our expert lecturers at Plant Based Academy. This comprehensive online certificate course will help you understand the importance of breaking down the cell wall for nutrient absorption thus optimal health and longevity, in particular the culinary techniques to prepare the most refined, medicinal, nutritious, artistic and delicious foods you have ever prepared as a professional chef, culinary medicine coach or home cook. This course is a deep dive into the molecular gastronomy. This course is rich in content, technique and recipes and in-depth lessons on

This is a very unique and comprehensive Masterclass in molecular gastronomy teaching you the art, history, science and practise of molecular gastronomy and specifically plant based sugar free molecular gastronomy. This course is a stand alone course or can be taken as part of our certificate, diploma and degree program. This program is completely online with well structured lessons and many amazing recipes. This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food.

Molecular gastronomy is a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular gastronomy is a sub-discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes a three-axis, as cooking was recognized to have three components, which are social, artistic, and technical. Molecular cuisine is a modern style of cooking and takes advantage of many technical innovations from the scientific disciplines. The term “molecular gastronomy” was coined in 1988 by the late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. For the purpose of this course, we use molecular gastronomy as a term to describe our pursuit as raw vegan chefs to treat our ingredients in certain ways to achieve incredible flavor, nutrient bioavailability. Easy digestibility and food as art; all this without cooking. There are a number of techniques that really help in this pursuit, many helping to break down the cell wall of vegetables and fruits to release amazing flavors – often not achieved by cooking. These techniques not only break down the cell wall but often enhance the ingredient, elevating a humble vegetable into a Michelin star dish. Some of these techniques we have already covered such as blending, juicing, fermenting, pickling, dehydrating and slow cooking.

Individuals who may benefit from this course

Beyond cutting-edge cuisine. Get ready for the scientific kitchen of the 21st century. in the last 25 years, cooking has evolved more than in the last 250 years. Cooking is science, physics, chemistry, cultural and art which comes together in molecular gastronomy. This style of food preparation breaks the culinary rules, blur the lines and dogma through the most scientific creativity with methodology to show the gastronomy of the future using the science of enhancing textures, discovering new flavours, using techniques such as foaming, sphertification, gelification and many more exciting techniques. This course can be of great benefit to chefs who understand that cuisine evolves and ,that to stand out, you have to evolve. For chefs who wish to understand and learn plant based molecular gastronomy. For professionals with experience in professional kitchens who want to reach the next professional level with scientific and molecular cuisine.For experienced chefs who want to master the knowledge, skills and techniques of molecular cuisine to excel and create valuable gastronomic offerings. For professionals who want to create, innovate and update the gastronomy currently offered by any restaurant business. For culinary professionals or enthusiasts looking to incorporate culinary medicine and molecular gastronomy.

Learning Outcomes

By the end of the program, the graduate should be able to:

• Demonstrate a grasp of the science of molecular gastronomy.
• Competency in advanced application of molecular gastronomy technique.
• Appreciate the scientific basis of various recipes.
• Develop your own recipes by integrating some of the scientific principles into new dishes.
• Recognize the influence of the material world on human perception from the different senses.
• Appreciate the art of integrating science into cooking and dining

Educational Effectiveness Indicators

• Comprehensive assignments 
• Practical Culinary Presentation

Admissions Requirements

• Interest or qualification in culinary arts.
• Transitioning to a plant based diet.
• Individual looking to incorporate molecular gastronomy as an advanced refined food preparation model.
• Student of nutritional sciences or health sciences.
• Interest in sugar free medicinal refined recipes.
• Interest in developing molecular cuisine and be able to apply it in any gastronomic context or home context.