Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
7GMS409MOLECULAR GASTRONOMY (OPTİONAL)2+0+02520.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course Through practical instruction, it is taught that products can take forms different from their usual ones by utilizing new equipment and various materials.
Course Content Molecular gastronomy encompasses the development process, equipment, emulsification, gelatinization, the use of siphons, spherification, ice formation, foam creation, storage methods, and molecular transformation.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Furkan BALTACI furkan.baltaci@hku.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Source 1


Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Attendance 1 % 40
Practice 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 15 2 30
Hours for off-the-c.r.stud 15 4 60
Mid-terms 1 27 27
Final examination 1 33 33
Total Work Load   Number of ECTS Credits 5 150

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learns about the concept of molecular cuisine, as well as the food products and equipment used in molecular gastronomy.
2 Learns to prepare products using methods employed in molecular gastronomy.
3 They gain knowledge about current developments in the field of molecular gastronomy.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Definition and Development of Molecular Cuisine; Development of Molecular Gastronomy in International Cuisines; Development of Molecular Cuisine in Turkey Test Test
2 Food Products and Equipment Used in Molecular Gastronomy Test Test
3 Additives and their uses
4 Methods Used in Molecular Gastronomy: Encapsulation and Thickening Agents
5 Techniques Used in Molecular Gastronomy: Foams and espumas
6 Methods Used in Molecular Gastronomy: The Sous-Vide Cooking Method
7 Methods Used in Molecular Gastronomy: Cryogenic techniques
8 Midterm Exam
9 Methods Used in Molecular Gastronomy: Texture modification
10 Gel sheets and threads: Spaghetti and Veil
11 Methods Used in Molecular Gastronomy: Transglutaminase
12 Application: Infusion and Smoking
13 Application: Drying Fruit Leather, Crackers, and Tuiles
14 Application: Color manipulation
15 Final Exam

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1 4
C2 5
C3 4 4

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant