FPH-20806 Molecular Gastronomy


Credits 6.00

Teaching methodContact hours
Course coordinator(s)dr. ir. G Sala
Lecturer(s)dr. JP Vincken
dr. ir. G Sala
Examiner(s)dr. JP Vincken
dr. ir. G Sala

Language of instruction:


Assumed knowledge on:

FPH-10306 Food Technology I; FPH-20306 Food Physics or equivalents.


Molecular gastronomy combines physical and chemical know-how to understand phenomena with gastronomic relevance, like formation of specific food structures, physical stability, colour (transitions), mouthfeel and taste sensations. The practice of chef cooks is put in a scientific context in order to understand the success factors behind quality dishes, and extrapolate these concepts to industrial food manufacturing and further improvement of dishes.

Learning outcomes:

After successful completion of this course students are expected to:
- be able to relate molecular properties of ingredients and physical principles behind the preparation of dishes to microstructural transitions and food structuring phenomena of gastronomical relevance;
- understand the chemistry behind colour transitions and taste sensations in food, and extrapolate these concepts to new situations;
- be able to evaluate the physical and chemical correctness of food preparations.


- follow lectures;
- study lecture notes;
- study and make exercises;
- prepare and perform experiments;
- write practical report.


- written exam about the topics dealt with during the lectures (85% of the final grade);
- written reports of the experiments performed during the practicals (15% of the end grade).


Will be outlined during the course.

Compulsory for: MFTFood TechnologyMScI: Gastronomy1AF
Restricted Optional for: MFTFood TechnologyMScD: Ingredient Functionality1AF
MFTFood TechnologyMScG: Sensory Science1AF