Course Content
What additives does the food industry use today? How is “glued ham” made? And which key molecules make instant soup taste so good? These and other questions are explored by molecular biologist Dr. Fritz Treiber in the cooking course “Cooking Like the Industry.”
In this course, participants prepare a three-course menu using “industrial tricks” — from instant soup and reconstructed meat to inverted strawberry yogurt that has never seen an actual strawberry.
Course Fee & Duration
€69
€59 (reduced rate for students, University of Graz staff, pupils, and seniors)
The course starts at 6:00 p.m. and lasts approximately 3 hours.
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