|Teaching method||Contact 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.
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:||MFT||Food Technology||MSc||I: Gastronomy||1AF|
|Restricted Optional for:||MFT||Food Technology||MSc||D: Ingredient Functionality||1AF|
|MFT||Food Technology||MSc||G: Sensory Science||1AF|