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March 30, 2008

Próximas Formações em Gastronomia Molecular

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  Cimg8148

12 Maio 2008 - Peixe, Tradição, Ciência e Inovação
Transglutaminase e outras novidades
(Cooking.Lab em parceria com o IPIMAR, ISA Lisboa)*



_dsc013419 Maio 2008 - Utilização de Gelatinas Quentes e Frias (Agar, Alginatos) e Azoto Líquido na culinária
(Cooking.Lab em parceria com o QUALIMAR, Porto)**


Cimg3901 2 Junho 2008 - Utilização de Espessantes na Culinária; Metilcelulose, Xantana e Maltodextrina
(Cooking.Lab, ISA Lisboa)*




* Contacto: Engª Sofia Rodrigues / Tel.: 213 653 558
** Contacto: Engª Isabel Tato / Tel.: 229 396 940

March 30, 2008 |

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