Molecular Gastronomy Event at MAKÜ: Science and Flavor Together

The event "Molecular Gastronomy: The Meeting of Science & Flavor", which brings together the innovative approaches of the gastronomy world with students, was successfully held. The event, organized under the moderation of Dr. Lecturer Kadir Çetin, addressed the scientific aspects of modern kitchen techniques in a practical manner.

In the workshop, students had the opportunity to experience the pioneering techniques of molecular gastronomy. Participants who prepared creative presentations with the Spherification technique also closely examined molecular gelling applications. As part of the event, innovative applications such as Sous Vide (Vacuum Cooking) technology, modern ice cream making using liquid nitrogen (Burdur Walnut Paste, Forest Fruit, Blueberry, Oreo, etc.), and hot consommé jelly with methyl cellulose were also carried out.

The event, enriched with the valuable contributions of Lecturer Önder Osman Oflas and Lecturer Anıl Örnek, offered an experiential learning environment that blends traditional kitchen techniques with contemporary scientific methods. While students had the opportunity to put their theoretical knowledge into practice, they gained comprehensive information about new techniques that open the doors to the modern gastronomy world.

The event made a significant contribution to the development of students, who will lead the gastronomy sector in the future, in the field of molecular gastronomy, which lies at the intersection of science and culinary arts.