Textures and Gels in Molecular Gastronomy
( 25 Modules )

Module #1
Introduction to Molecular Gastronomy
Overview of molecular gastronomy, its history, and its principles

Module #2
Understanding Texture in Food
The science of texture, texture classification, and texture perception

Module #3
Gelification 101
Introduction to gelification, types of gels, and their applications in molecular gastronomy

Module #4
Agar Agar:Properties and Applications
In-depth look at agar agar, its properties, and its uses in molecular gastronomy

Module #5
Carrageenan:Properties and Applications
In-depth look at carrageenan, its properties, and its uses in molecular gastronomy

Module #6
Pectin:Properties and Applications
In-depth look at pectin, its properties, and its uses in molecular gastronomy

Module #7
Gelatin:Properties and Applications
In-depth look at gelatin, its properties, and its uses in molecular gastronomy

Module #8
Spherification:The Basics
Introduction to spherification, its principles, and its applications

Module #9
Spherification Techniques
Hands-on practice of spherification techniques, including direct and reverse spherification

Module #10
Foams and Air-Based Textures
Introduction to foams, their properties, and their applications in molecular gastronomy

Module #11
Foamification Techniques
Hands-on practice of foamification techniques, including syphon and whipping siphon methods

Module #12
Emulsions and Emulsification
Introduction to emulsions, their properties, and their applications in molecular gastronomy

Module #13
Emulsification Techniques
Hands-on practice of emulsification techniques, including mayonnaise and hollandaise

Module #14
Thickening Agents and Hydrocolloids
Overview of thickening agents and hydrocolloids, including xanthan gum and guar gum

Module #15
Texture Modification with Enzymes
Introduction to enzymes, their properties, and their applications in molecular gastronomy

Module #16
Gelification with Acidic Ingredients
Using acidic ingredients to create gels, including citrus and vinegar-based gels

Module #17
Gelification with Alkaline Ingredients
Using alkaline ingredients to create gels, including soap-based gels

Module #18
Combining Textures:Composite Gels and Foams
Techniques for combining different textures to create unique and complex textures

Module #19
Texture and Flavor Pairing
The science of pairing textures with flavors, and how to create harmonious combinations

Module #20
Mouthfeel and Mouthcoating
The science of mouthfeel and mouthcoating, and how to create desirable sensations

Module #21
Creating Textures for Specific Dishes
Applying texture techniques to create specific dishes, such as desserts, sauces, and snacks

Module #22
Troubleshooting Textures
Common problems and solutions in texture creation, including gelification, foamification, and emulsification

Module #23
Scaling Up Textures for Large-Scale Production
Practical considerations for scaling up texture creation for large-scale production

Module #24
Innovative Texture Applications
Cutting-edge techniques and applications in texture creation, including vegan and gluten-free options

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Textures and Gels in Molecular Gastronomy career

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Textures and Gels in Molecular Gastronomy ( 25 Modules )

Textures and Gels in Molecular Gastronomy
( 25 Modules )