Science in the Culinary World

Get a flavour of what goes into making food the way it is made, and the extraordinary impact science has had on understanding not just the how of a recipe, but also the why of a recipe. Learn to make finger-licking dishes and give a great experience using the latest techniques and ingredients.

Course Details

For ages 9-90


The aim of this course is to give hands-on experience to participants of the latest trends in the culinary world. Starting with the basics, we will take you through a journey into the modern trends in the area. 


The methodology will include theory for about 15 minutes and then a demonstration of some of the techniques on video so that you can start working in your kitchens at home. A parent and a child from one household can join the course as a team (2 adults from a household are also welcome to join, or a single child, or a single adult. Single children should ideally be 13 years or older)


This course will cover how multiple senses are involved in our perception of food. how molecules cause taste, the physics of cooking, various methods and knife skills. Through experimenting with making different types of popcorn, going through the process of making Shrikhand and other dishes, you will start understanding the different elements and the science underlying cooking. Scientific concepts of temperature and heat transfer, density and specific gravity, viscosity and surface tension are some of the scientific aspects that will become evident. We will also look at the functionality of various ingredients (in different dishes), do a sensory evaluation through a ‘triangle test’ and look at the role of gels, foams and emulsions. Participants will work with fruits like pineapple and watermelon, vegetables and ingredients like chocolate and cinnamon. We will also look at 2 ways of baking a cake.


The experience will be unique as the journey will give you a flavour of what goes into making food the way it is made and the extraordinary impact science has had on understanding not just the how of a recipe but also the why of a recipe.  So hop on and learn to make those finger licking dishes and learn to give a great experience using the latest techniques and ingredients.


Watch the instructor speak about his background, how he got into this field and the course here. 

About Facilitator:

Prabhakar Sastri

Obtaining a B.Sc. and M.Sc. in Chemistry followed by an MS and a PhD in Engineering from Indian Institute of Science Bangalore, Dr Sastri has been an entrepreneur for more than 25 years. He has consulted for large FMCG companies like ITC and Unilever. Optimizing the cookie making process at ITC, led to his interest in the 'Science of Cooking'.

Dr Sastri moved to Manipal 9 years ago and one of his passions is teaching the 'Science of Cooking' course to chefs and trainee chefs at the Department of Culinary Arts, Welcome Group School of Hotel Administration in Manipal.