Molecular Gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. The three axes include three components, which are social, artistic and technical.
Dr Roger Haden, a principle Senior Gastronomist, and will demonstrate how to harness the gastronomic science of olive oil. This workshop will give you the insight to transform your product(s) or be able to offer your consumers an unparalleled “olive oil” experience in your tasting room or restaurant.
Presenter: Dr Roger Haden, Le Cordon Bleu
olive exposium 