The school is seen as one of the leading educators in the culinary worlds and has trained some of today's biggest chefs - Anthony Bourdain and Grant Achatz both enjoyed stints at CIA.
The new major will offer course in Flavor Science and Perception, Advanced Precision Temperature Cooking and The Dynamics of Heat Transfer, a way of teaching the students of today just what is happening when they cook and just how the foams, gels and wondrous creations of chefs like Ferran Adria and Grant Achatz are actually formed.
CIA are not the first to offer such courses, in fact Harvard University have recently returned with their popular public lectures in Cooking and Science with presentations from chefs such as Joan Roca and Jose Andres.
The implementation of a science major at CIA is yet another sign if the emphasis on understanding in the kitchen - not on molecular gastronomy - but on exactly what reactions are taking place in food when it's prepared, crushed, diced or mixed. After all, it's this type of knowledge that makes food taste even better.
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