Course Dates

Please select a date to enquire about the Milk Chemistry course.

Select any date that suits you:

Your details

Name: Email: Telephone Number: Anything we need to know?

Milk Chemistry

This is a truly unique course, taught by Morten Munchow who has been investigating the biochemical aspects of cappuccino foam with the department of food science at the University of Copenhagen since 2004. You will be introduced to the fascinating world of foam with sets of clear and practical demonstrations to aid your learning and knowledge.

If you aren't a wizard in chemistry, don't despair. All explanations in the course are clarified by various kitchen experiments containing both soap bubbles, body lotion, toy magnets, acid baths, pipettes, wire, foam restraining chemicals, just to mention a few.

Seminar leader is Morten Münchow, who is one of the first in the world to have worded cappuccino foam in a scientific discourse. That happened in collaboration with Richard Ipsen from the Department of Food Science/Dairy Technology. Also, he has been supervising two BA projects at Department of Food Science/Dairy Technology, University of Copenhagen.

Morten has taught milk chemistry to professional baristas and lectured in Iceland, Athens, Stockholm, Århus, Bern and at La Marzocco in Florence!

Milk Chemistry Course

3.5 hour course
Discover the science in foam and milk
Small learning groups

£92.00 (£80.00 excluding VAT)