What makes SAGES different from any other culinary institutions?
While other culinary institutions designed their program to trained students in ONLY preparing food, SAGES incorporate its food preparing (*culinary) subject by taking into account some of these disciplines, such as: • Food preservation – the causes and prevention of quality degradation • Food engineering – the industrial processes used to manufacture food • Product development – the invention of new food products • Sensory analysis – the study of how food is perceived by the consumer’s senses • Food chemistry – the molecular composition of food and the involvement of these molecules in chemical reactions • Food packaging – the study of how food is packaged to preserve the food after it has been processed.
