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.
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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.