The ‘Molecular Gastronomy – Science in the Kitchen’ module is intended for the Nature, Life and Technology (NLT) lessons. The module was certified on 17 June 2010 by the NLT Steering Committee for use on the VWO i - Hervé This - Document - PDFSEARCH.IO

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	The ‘Molecular Gastronomy – Science in the Kitchen’ module is intended for the Nature, Life and Technology (NLT) lessons. The module was certified on 17 June 2010 by the NLT Steering Committee for use on the VWO i Add to Reading List Document Date: 2015-06-23 20:17:13 Open Document File Size: 4,47 MB Share Result on Facebook Company Jeroen Sijbers / BBC / Creative Commons / / Facility University of Oxford / Wageningen University / / IndustryTerm dish using food / physical and chemical transformations / chemical and biological background / food technology course / food preparation / chemical and physical processes / food technology / physical and chemical processes / food / / Organization Wageningen University / NLT Steering Committee / University of Oxford / / Person Nicholas Kurti / Brenda Terpstra / Erik van der Linden / Charles Williams / Molecular Gastronomy / Harold McGee / / Position author / food scientist / physicist / politician and judge / lecturer / gourmet whip / scientist / / Technology food technology / pdf / second technology / / URL http / SocialTag Cooking Hervé This Gastronomy Jean Anthelme Brillat-Savarin Foam Recipe Food Molecular gastronomy Food and drink Food industry

The ‘Molecular Gastronomy – Science in the Kitchen’ module is intended for the Nature, Life and Technology (NLT) lessons. The module was certified on 17 June 2010 by the NLT Steering Committee for use on the VWO iAdd to Reading List