Molecular Gastronomy Program

Education place


Istinye University Topkapı Campus

Molecular Gastronomy Program

Is a modern cooking style that uses many technical innovations from various disciplines to follow the physical and chemical transformations of the food constituents during cooking to produce new scientific rappers, which Around the world, it has attracted countless wealthy supporters.

And it’s often used in the world’s best restaurants and science cuisines that many of the world’s top-rated countries enjoy.

Form this course to learn the rappers in this field,
For hiring in the best science restaurants in the world or for setting up and running these restaurants around the world.

Application Form

Days Molecular Gastronomy Topic Chemical Topics 
1. Introduction
  • Atoms & molecules
  • Covalent bonds
  • Non-covalent H-bonds
  • States of matter
  • Food molecule: Water 
2. Flavour Molecules 
  • Origins of taste and smell
  • Drawing molecular structures
  • Stereochemistry
  • Receptors
  • Food molecules: Odorants
3. Emulsions 
  • Non-covalent dipole interactions
  • Hydrophobic vs hydrophilic
  • Emulsifiers and stabilizers
  • Food molecules: Fats & Oils 
4. Gels/Thickeners
  • Ionic interactions
  • Polymers
  • Hydrocolloids
  • Food molecules: Carbohydrates 
5. Sous-Vide
  • Energy and enthalpy
  • Cooperativity
  • Protein folding and stability
  • Food molecules: Proteins

Mid-term test

Acids & Bases 

In-class test (50 min) 

  • Acids & Bases
  • Chemical equilibria   
  • Concentration   
  • Food molecules: Acids, CO2
7. Maillard & Caramelization Reactions 
  • Molecular reactions
  • Chemical kinetics
  • Food molecules: Amino Acids & Sugars
8. Color and Foams
  • Valence bond theory
  • Electronic conjugation
  • Acid/ Base indicators
  • Food molecules: Minerals
9. Antioxidants
  • Redox reactions
  • Food molecules: Vitamins 
10. Food Enzymes
  • Enzyme catalysis
  • Physiological role
  • Food molecules: Enzymes 
11. Fermentation
  • Microbiology
  • Cellular metabolism
  • Ideal gas law
  • Food molecules: Microorganisms
12. Movies 
  • Student Videos
  • Student choice 



Has a degree in Hotel Management from DANESHGOSTAR Independent Institute of Higher Education . 
With grade A
Holder of Technical Certificate (SKILL) from Iran, Lebanon, Canada. In various fields of culinary arts including: 
1. International dessert maker 
2. Aquatic chefs 
3. Middle Eastern traditional chefs 
4. Chef's Cake Maker (REFRESHMENT MAKER) 
5. Chef's barbecue 
6. Chef's Fast Foods 
7. Chef's Confectionery and Chocolate Maker 
8. First and Second Class Chef (Equivalent to Sous chef) 
From 2009 to 2015

Holder of technical and specialized certification  (GLOBAL SKILL) Executive Chef of the WACS, World Association of Chefs' Societies in 2015 And
Holder of technical and  specialized certification  (GLOBAL SKILL) MASTER CHEF of the WACS, World Association of Chefs' Societies In 2018.

Experience working and training in 5 star hotels in Iran, Azerbaijan, Lebanon, Canada and Turkey As well as the cruise ship (Royal Princess) from 2003 to 2019 And

has research and development titles in the field of modern food cooking including:
1. Molecular Gastronomy
2. Production of new foods using high technology science
3. Production of new foods using biotechnical sciences.

Education place


Istinye University Topkapı Campus