Practical Workshop “Startup with Modernized Molecular Gastronomy Workshop: When Science Meets Creative Food” 17-19 November, 2016
{{}}
Day 1
Speaker: Prof. Dr. Weon-Sun Shin (Hanyang University, South Korea)
Chef Eugene Choi
Time Activity
08.30 – 09.00 Registration
09.00 – 09.15 Open ceremony
Asst. Prof. Dr. Yuthana Phimolsiripol
Food Innovation and Packaging Center,
Chiang Mai University
09.15 – 10.30 Introduction to Molecular Gastronomy
Prof. Dr. Weon-Sun Shin
Hanyang University, South Korea
10.30 – 10.45 Coffee break
10.45 – 12.00 Colloidal (gelification, emulsification & foaming) Techniques & novel recipes
Prof. Dr. Weon-Sun Shin & Chef Eugene Choi
12.00 – 13.00 Lunch
13.00 – 15.30 Practical workshop for innovative colloids
15.30 – 16.00 Afternoon break, Discussion and Q&A
Day 2
Speaker: Prof. Dr. Weon-Sun Shin (Hanyang University, South Korea)
Chef Eugene Choi
Time Activity
08.30 – 09.00 Register
09.00 – 10.30 Liquid nitrogen techniques & novel recipes
Prof. Dr. Weon-Sun Shin & Chef Eugene Choi
10.00 – 10.15 Coffee break
10.15 – 12.00 Sous-vide Technique & novel recipes
Prof. Dr. Weon-Sun Shin & Chef Eugene Choi
12.00 – 13.00 Lunch
13.00 – 15.30 Practical Workshop and Laboratory for Liquid nitrogen techniques and Sous-vide
15.30 – 16.00 Afternoon break
16.00 – 16.30 Discussion and Q&A and Closing ceremony
Day 3
Speaker: Mr.Witcha Treesuwan, Institute of Food Research and Product Development, Kasetsart University
Time Activity
08.30 – 09.00 Register
09.00 – 10.45 Molecular gastronomy experiment for Thai kitchen
Mr.Witcha Treesuwan, Institute of Food Research and Product Development, Kasetsart University
10.45 – 11.00 Coffee break, Discussion and Q&A
11.00 – 12.00 Certification and Closing ceremony
