Postgraduate Certificate in Molecular Gastronomy in Ice Cream Making
-- ViewingNowThe Postgraduate Certificate in Molecular Gastronomy in Ice Cream Making is a specialized course that blends science and culinary arts to innovate ice cream creation. This certificate program addresses the increasing industry demand for professionals with a deep understanding of molecular gastronomy techniques and their applications in ice cream making.
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โข Molecular Gastronomy Principles: An in-depth exploration of the scientific principles behind molecular gastronomy, focusing on their application in ice cream making.
โข Advanced Ice Cream Chemistry: A detailed study of the chemical components of ice cream, including emulsifiers, stabilizers, and sweeteners, and their impact on texture, taste, and stability.
โข Novel Ingredients and Techniques: Introduction to innovative ingredients and techniques used in molecular gastronomy, including spherification, gelification, and emulsification, and their application in ice cream creation.
โข Sensory Evaluation and Perception: Understanding the sensory aspects of ice cream, including flavor, texture, aroma, and appearance, and techniques for evaluating and improving them.
โข Ice Cream Production Technologies: Study of modern and traditional ice cream production technologies, including batch freezers, continuous freezers, and traditional churns, and their impact on ice cream quality.
โข Product Development and Design: Techniques for developing and designing new ice cream flavors and textures, incorporating molecular gastronomy principles and novel ingredients.
โข Food Safety and Hygiene: Comprehensive study of food safety and hygiene principles in ice cream production, including Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP).
โข Sustainability and Ethics in Ice Cream Making: Examination of the environmental, social, and ethical implications of ice cream production, including sustainable ingredient sourcing, waste reduction, and energy efficiency.
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