Molecular Gastronomy Training Program
NTHRYS Biotech Labs offers Molecular Gastronomy Training Program under below mentioned protocols. Candidates can opt their interested protocols from the list below. Please click Join button to pay the fee for selected protocol. Fees should be paid individually for all the selected protocols separately by clicking the button.
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Please Check Modules as well as individual protocols (if any) under this training program.
Module has its fee given in the fee structure table and individual fee in its block. Please communicate with our Help Desk Team via whatsapp on +91-8977624748 for any queries.
Modules
NTHRYS provides Molecular Gastronomy Training for interested candidates at its Hyderabad facility, Telangana. Please refer below for more details including Fee strctures, Eligibility, Protocols and Modules etc.,. Please do call / message / whatsapp for more details on 9014935156 [India - +91]
Protocols / Techniques Covered
Spherification
Involves creating spheres that resemble caviar, using sodium alginate and a calcium salt solution to form a gelatinous membrane around a liquid.
Gelification
Transforms liquids into gels using agents like agar-agar, gelatin, or carrageenan, allowing for new shapes and structures.
Emulsification
Uses techniques to create stable emulsions with ingredients like lecithin to produce airy, stable foams from liquids.
Foams and Airs
Creates light, frothy textures using natural emulsifiers, with equipment like immersion blenders or siphons, often involving soy lecithin or gelatin.
Sous-vide
Employs precise, low-temperature cooking over long periods in a vacuum-sealed bag, enhancing flavor and texture retention.
Dehydration
Removes moisture from food using low heat or specialized equipment like food dehydrators, concentrating flavors and altering textures.
Flash Freezing
Utilizes rapid freezing techniques such as liquid nitrogen to create unique textures and temperatures.
Powderization
Converts high-fat liquids into powders using agents like tapioca maltodextrin. This allows for the creation of new textures and presentation styles.
Infusion
Uses techniques like vacuum sealing or rapid infusion with a cream whipper to infuse flavors into liquids quickly, intensifying the flavor profiles.
Reverse Spherification
Similar to spherification but involves immersing a liquid with calcium lactate into a bath of sodium alginate. This technique is better for creating spheres with high-calcium content or alcoholic bases.
Carbonation
Involves adding bubbles to liquids using carbon dioxide, typically through the use of a soda siphon, to create fizzy textures.
Transglutaminase (Meat Glue)
Utilizes an enzyme known as transglutaminase to bond proteins together, enabling the fusion of different meats or other protein-rich foods into novel combinations.
Cryofiltration
A process that involves freezing a liquid and then slowly thawing it, allowing impurities to be filtered out and resulting in a clearer, more concentrated flavor.
Centrifugation
Separates components of a mixture by density using a centrifuge, which can clarify liquids or create concentrated flavors and textures.
Low-Temperature Cooking
Similar to sous-vide, this technique involves cooking ingredients at lower-than-usual temperatures to enhance texture and flavor retention without overcooking.
Pressure Cooking
Utilizes high pressure to cook food faster while preserving nutrients and intensifying flavors, often used in combination with other molecular gastronomy techniques.
Smoking
Adds smoky flavors to food using smoke guns or traditional smoking methods, but with precise control over the type and intensity of smoke.
Rotary Evaporation
Uses a rotary evaporator to distill liquids at low temperatures, capturing delicate flavors that would otherwise be lost at higher temperatures.
Pacojet Cooking
Employs a Pacojet, which processes frozen food into ultra-fine textures, allowing for the creation of mousses, ice creams, and sorbets without needing to thaw the base mixture.
Liquid Layering
Involves carefully layering liquids of different densities to create visually striking cocktails or dishes.
Magnetic Levitation
Utilizes strong magnets to create a visual effect where ingredients or small dishes appear to float in the air, adding an element of spectacle to the dining experience.
Edible Film
Creates thin, edible films from various ingredients using techniques like drying or gelation, which can encapsulate flavors or be used as innovative garnishes.
Flavor Layering
Involves building complex flavor profiles by adding ingredients in specific sequences or combinations, often enhanced through controlled cooking methods like sous-vide.
Thermal Shock
Rapidly changes temperatures to alter texture or firmness, such as quickly freezing then heating food, to create contrasting textures within a single dish.
Ultrasonic Preparation
Uses ultrasonic waves to alter the texture of foods or to accelerate marination and infusion processes by creating microscopic cavitations.
Syneresis Control
Manages the expulsion of liquid from gels and other structures to maintain desired textures and moisture levels in dishes.
Enzyme Reactions
Exploits natural enzymes to transform textures and flavors, such as using protease to tenderize meat or lactase to alter dairy products.
Sonic Preparation
Uses sound waves to enhance or alter the flavor and texture of food, such as using sonic agers to rapidly mature spirits or enhance meat tenderness.
Nitro-Shattering
Involves freezing items with liquid nitrogen to extremely low temperatures, then shattering them into fine particles or dramatic presentations.
High-Pressure Homogenization
Applies extreme pressure to mixtures to create uniform emulsions and break down particles to microscopic sizes, resulting in smoother textures and more homogenous mixtures.
Electrospinning
Creates very fine fibers from solutions, which can be used to develop new textures or as a method to encapsulate flavors in a novel format.
Laser Cooking
Employs lasers to precisely cook or char surfaces without heating the surrounding area, allowing for pinpoint accuracy in flavor and texture development.
Chromatic Flavor Matching
Explores the psychological impact of color on flavor perception, designing dishes that visually communicate taste through color matching.
Algorithmic Cooking
Uses algorithms to find optimal ingredient combinations and cooking methods based on flavor compounds, creating dishes guided by data analysis.
Ice Filtration
Uses freezing and slow thawing to filter broths and juices, resulting in exceptionally clear and intense flavors, often used in creating clarified cocktails and consommés.
Vacuum Infusion
Exploits vacuum technology to infuse flavors into foods more deeply and quickly than traditional methods, enhancing the penetration of marinades and brines.
Microencapsulation
Encapsulates flavors in tiny, edible packages that burst when eaten, providing intense flavor hits and unexpected sensory experiences.
Aroma Recovery
Captures and condenses the aromas lost during cooking to reintroduce them to dishes, ensuring flavor depth and complexity.
Structured Fluids
Develops fluids that have structured properties, such as being able to hold shapes or layers, without solidifying completely, through the use of hydrocolloids and temperature control.
Thermoirreversible Gels
Creates gels that can withstand high temperatures without melting, ideal for hot gel applications and maintaining shape when heated.
Multi-sensory Pairing
Designs dishes that stimulate multiple senses simultaneously, such as combining visual elements, aromas, textures, and flavors to enhance the overall dining experience.
Dynamic Contrast
Focuses on creating dishes with contrasting textures and temperatures in the same bite to enhance sensory experience and perception of freshness.
Optical Flavoring
Uses visual illusions and plating techniques to alter diners perceptions of taste, often leveraging color and arrangement to suggest flavor characteristics.
Flavor Tripping
Employs naturally occurring molecules like miraculin, which temporarily alter taste perceptions, making sour foods taste sweet.
Electrogustometry
Applies electrical stimulation to the tongue to enhance or alter taste sensations without changing the food itself.
Thermo-reversible Transformation
Utilizes ingredients that change state or texture based on temperature, allowing transformations during the course of consumption.
Photo-Flavoring
Involves using light (such as UV) to enhance or change the flavor of food and drink, potentially reducing the need for traditional flavorings.
Sous-vide Aromatization
A variation of sous-vide that incorporates aromatic substances during the vacuum-sealing process to infuse foods with flavors as they cook at precise temperatures.
Note
Other Trainings under this field >> Molecular Gastronomy Industrial Training, Molecular Gastronomy Course Finishers Training, Molecular Gastronomy Job Oriented Training, & Molecular Gastronomy Research Training
Protocols Allocation as per duration
5 Days - Protocol 1 to 10
10 Days - Protocols 1 to 15
20 Days - Protocols 1 to 20
1 Month - Protocols 1 to 30
45 Days - Protocols 1 to 48
Fee Structures for Molecular Gastronomy Training
Fee details in Rs per student |
Fee |
5 Days |
10 Days |
20 days |
1 Month |
45 Days |
Individual |
30000 |
45000 |
60000 |
90000 |
150000 |
Group 2 - 4 |
25000 |
40000 |
50000 |
80000 |
140000 |
Group 5 - 7 |
22000 |
37000 |
47000 |
77000 |
137000 |
Group 8 - 10 |
20000 |
35000 |
45000 |
75000 |
135000 |
Please choose a suitable time slot and inform our team via WhatsApp on +91-8977624748 (located at the top right corner) to receive the payment link for fee payment and slot confirmation.Training based on Individual Protocols
Testimonials
VB. Bhavana View on Google
I have completed my 6 month dissertation in NTHRYS biotech labs. The lab is adequately equipped with wonderful, attentive and receptive staff. It is a boon to the students venturing into research as well as to students who would like to garner lab exposure. I had a pleasant experience at NTHRYS thanks to Balaji S. Rao Sir for his constant support, mettle and knowledge. I would also like to give special regards to Zarin Mam for teaching me the concepts of bioinformatics with great ease and for helping me in every step of the way. I extend my gratitude to Vijaya Mam, and Sindhu Mam for helping me carry out the project smoothly.
Durba C Bhattacharjee View on Google
I have just completed hands on lab trainings at NTHRYS in biotechnology which includes microbiology, molecular and immunology and had gained really very good experience and confidence having good infra structures with the guidance of Sandhya Maam and Balaji Sir.
Recommending to any fresher of biotechnology or microbiology field who wants to be expert before joining to
related industry.
Razia View on Google
Best place to aquire and practice knowledge.you can start from zero but at the end of the internship you can actually get a job that is the kind of experience you get here.The support and encouragement from the faculty side is just unexplainable because they make you feel like family and teach you every bit of the experiment.I strongly recommend NTHRYS Biotech lab to all the students who want to excel in their career.
Srilatha View on Google
Nice place for hands on training
Nandupandu View on Google
Very good place for students to learn all the techniques
Sadnaax View on Google
I apprenticed in molecular biology and animal tissue culture, helped me a lot for my job applications. Sandhya and Balaji sir were very supportive, very helpful and guided me through every step meticulously. Helped me learn from the basics and helped a lot practically. The environment of the lab is very hygienic and friendly. I had a very good experience learning the modules. Would recommend
Shivika Sharma View on Google
I did an internship in NTHRYS under Balaji sir and Sandhya maam. It was a magnificent experience. As I got hands-on experience on practicals and I was also provided with protocols and I learned new techniques too.This intership will help me forge ahead in life. The staff is very supportive and humble with everyone. Both sir and maam helped me with my each and every doubts without hesitation.
Digvijay Singh Guleria View on Google
I went for 2 months for different training programs at NTHRYS Biotech, had a fun learning experience. Everything was hands-on training and well organised protocols. Thank you Balaji sir and Sandhya mam for this life time experience.
Anushka Saxena View on Google
I’m a biotechnology student from Dy patil University mumbai and I recently completed my 6 months dissertation project at Nthrys Biotech Labs in Hyderabad. I had a great experience and I would highly recommend this lab to other students as well .
The first thing that I appreciated about Nthrys Biotech Labs was the friendly and supportive environment. Balaji sir and the staff Ragini and Sandhya ma’am were always willing to help me and they were always patient with my questions.
I also felt like I was part of a team and that I was making a real contribution to the companys research.
I learned a lot during my dissertation at Nthrys Biotech Labs not only academically but also personally . I had the opportunity to work on a variety of projects, which gave me a broad exposure to the field of biotechnology. I also learned a lot about the research process and how to conduct experiments.
In addition to the technical skills that I learned, I also developed my soft skills during my internship. I learned how to communicate effectively, how to work independently, and how to work as part of a team.
Overall, I had a great experience at Nthrys Biotech Labs and I would highly recommend this company to other students.
Once again I would like to render a big thank you to Balaji Sir and Vijayalakshmi ma’am for imbibing with all the knowledge along with helping me publish my research paper as well and its all because of them I scored unbelievably well in my final semester.
Nithin Pariki View on Google
Lab equipment and protocols are good, it gives good hands on experience for freshers.
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