Molecular Gastronomy
Food Science and Nutrition students in Lower 6 experimented with molecular gastronomy to create balsamic beads and different flavoured ‘spaghetti’, using chocolate, raspberry and mango coulis.
Food Science and Nutrition students in Lower 6 experimented with molecular gastronomy to create balsamic beads and different flavoured ‘spaghetti’, using chocolate, raspberry and mango coulis.