Colleges and universities offer new courses from time to time to meet the changing demands of the industry. While some are spin-offs from conventional degrees, there are also courses that are a little more unusual. Such of these that grabs my attention is the Diploma in Molecular Gastronomy. The name itself conjures images of delicious food served in a laboratory, but is that what it’s really about? It won’t be wrong to state that this is a course that encourages you to play with your food. Molecular gastronomy is a sub-discipline of Food Science that investigates the physical and chemical transformations of ingredients that take place during cooking. Students will learn about the social, artistic and technical aspects of this discipline. Subjects include: Molecular Gastronomy, Food Hygiene and Safety at Work, Baking and Cooking Science, Kitchen Design and Ergonomics, Asian Cuisine, European Cuisine, Cost Accounting, Operations Management, and more. This course is offered at none other than the Malaysian Institute of Baking.