Looking for a Molecular Gastronomy course

[ProfJB]

My wife, cousin and I are looking for an in person molecular gastronomy course taught in English.  One of us used to cook professionally and the rest are avid amateurs who are very comfortable with science but are not particularly knowledgeable about food science.  We have some of the toys (immersion circulator, smoker, foamer, chemicals), but want to get better with them and ideally would like access to other items we don’t have (hence the desire for in person). We want a reasonably deep dive, so we are looking for more than a half day or one day course but do not have a full semester to devote to this (in other words, a course that is at least a few days and up to three weeks).  Location does not matter.  If this just isn’t available, would also be interested in quality online options.

 

Any advice/suggestions would be greatly appreciated.

[rotuts]

the Harvard course on line comes first to mind :

 

https://sciencecooking.seas.harvard.edu

 

https://www.edx.org/learn/food-science/harvard-university-science-cooking-from-haute-cuisine-to-soft-matter-science-chemistry

 

https://www.harvardonline.harvard.edu/course/science-cooking-haute-cuisine-soft-matter-science-chemistry

 

good luck .

[Alex]

1 hour ago, rotuts said:

the Harvard course on line comes first to mind

 

Yes, except Prof is looking for an in-person course.

[Tropicalsenior]

17 hours ago, ProfJB said:

this just isn’t available, would also be interested in quality online options.

He also said that he was looking for quality online options and the ones suggested sound pretty good to me.

[rotuts]

a P.S. :

 

if you haven't done the Harvard Course ,

 

do it soon .   it's online , you're pace , and 

 

very interesting .

[FrogPrincesse]

Agree, I have taken these Harvard food sciences courses on edX and they are great (and free)!