FPH-20806 Molecular Gastronomy

Course

Credits 6.00

Teaching methodContact hours
Lecture35
Tutorial10
Practical20
Course coordinator(s)dr. ir. G Sala
Lecturer(s)dr. ir. G Sala
M Hennebelle
Examiner(s)dr. ir. G Sala
M Hennebelle

Language of instruction:

English

Assumed knowledge on:

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

Contents:

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;
- evaluate the physical and chemical correctness of food preparations.

Activities:

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

Examination:

- 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).

Literature:

Will be outlined during the course.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScI: Gastronomy1AF
Restricted Optional for: MFTFood TechnologyMScD: Ingredient Functionality1AF