Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
196000105107	MOLECULAR KITCHEN	Elective	3	5	6

Level of Course Unit

First Cycle

Objectives of the Course

The Molecular Cuisine course aims to teach students modern gastronomy techniques by integrating food science and culinary arts, equipping them with the skills to develop and present innovative dishes.

Name of Lecturer(s)

Learning Outcomes

1	Explain molecular cuisine techniques and their scientific basis.
2	Apply techniques such as gelification, spherification, foam creation, and emulsification.
3	Reinterpret traditional recipes using molecular gastronomy principles.
4	Develop creative and aesthetic presentation techniques within the modern gastronomy framework.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

none

Recommended Optional Programme Components

none

Course Contents

This course explores the concept of molecular gastronomy, its fundamental scientific principles, and how chemistry and physics are applied in the kitchen. Techniques such as gelification, emulsification, spherification, foam creation, thermal transformation, and food texture modification are emphasized. Students learn to reinterpret traditional dishes using modern techniques while enhancing their creative presentation skills.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to Molecular Gastronomy: History, fundamental principles, and scientific foundations
2	Physical and Chemical Transformations in Food: Heat, pressure, and molecular structures
3	Gelification Techniques: Agar-agar, gelatin, and other hydrogel agents
4	Spherification Methods: Alginate and calcium reactions
5	Emulsification Techniques: Sauces, mayonnaise, and edible air bubbles
6	Foam and Espuma Techniques: Siphon, lecithin, and nitrogen foam creation
7	Texture and Structure Modification: Enzymes and hydrocolloids in food texture transformation
8	Liquid Nitrogen and Freezing Techniques: Rapid cooling and frozen food designs
9	Vacuum Cooking (Sous Vide) Method: Low-temperature cooking and vacuum technology
10	Smoke and Aroma Techniques in Molecular Cuisine: Steam, smoking, and volatile compounds
11	Visual and Sensory Presentation Techniques: Color, light, and sensory perception in gastronomy
12	Future of Molecular Gastronomy: Sustainable and innovative culinary approaches
13	Final Project Development: Creating original dishes using molecular cuisine techniques
14	Final Project Presentation and Evaluation: Showcasing students’ creative molecular gastronomy presentations

Recommended or Required Reading

Instructor's lecture notes

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

none

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	50	50
Final Examination	1	60	60
Individual Study for Mid term Examination	1	30	30
Individual Study for Final Examination	1	30	30
TOTAL WORKLOAD (hours)			170

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High