Stations

1. 1. Intro to Food Chemistry
2. 2. Physics of Heat Transfer
3. 3. Sensory Perception of Taste
4. 4. Hydrocolloids in Gastronomy
5. 5. Phase Transitions in Cooking
6. 6. Emulsions Formulation
7. 7. Flavor Volatiles
8. 8. Spherification Techniques
9. 9. Culinary Foams
10. 10. Aroma Extraction Methods
11. 11. Reverse Spherification
12. 12. Sous-Vide Precision
13. 13. Cryogenic Freezing
14. 14. Multi-Sensory Plating Design
15. 15. Modernist Menu Development