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Former, Chercher, Innover Pour l’avenir de l’agriculture, de l’alimentation et de la forêt.

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Educational Activities in Korea

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 EducationActivities (Lectures/Modules/Programmes) including durationTeaching 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)

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