To come soon
From September 2017, the Professor Weon-Sun Shin and BlueRibbon media will open the monthly MG workshop in Hanyang University, Seoul, Korea.
The audience will be chefs, grad-students and the people who are interested in Science in the kitchen.
| Level of Education | Activities (Lectures/Modules/Programmes) including duration | Teaching Methods (Lectures/Practical/others) | Electronic Links associated with MG activities |
|---|---|---|---|
| Primary/Junior School (5yrs -13yrs approx.) |
|||
| Secondary School (13 yrs-18 yrs approx.) |
|||
| Undergraduate | Lecture: Culinary Science Undergraduate 2nd year class; 3 credit |
1. Theoretical lecture 2. Thematic presentation in group |
https://portal.hanyang.ac.kr/lms/lms/class/coursePlan/doListView.do |
| Practical: Experimental Food Undergraduate 2nd year class; 3 credit |
1. Practical work in the kitchen 2. Observation of phenomena and analysis of mechanism during the cooking 3. Sensory evaluation |
https://portal.hanyang.ac.kr/lms/lms/class/coursePlan/doListView.do | |
| Master | Lecture & Project: Advanced Culinary Science Graduate class; 3 credit |
Theoretical & Project-based lecture | https://portal.hanyang.ac.kr/lms/lms/class/coursePlan/doListView.do |
| Ph.D | Lecture & Project: Advanced Culinary Science Graduate class; 3 credit |
Theoretical & Project-based lecture | https://portal.hanyang.ac.kr/lms/lms/class/coursePlan/doListView.do?language=ko&courseplan=y |
1. Molecular Gastronomy TALK SHOW(in preparation from Sep 2017 with BR media)
