FPH-35803 Advanced Molecular Gastronomy - From ingredients to food texture

Course

Credits 3.00

Teaching methodContact hours
Knowledge clip0
E-learning material0
Course coordinator(s)dr. E Scholten
Lecturer(s)dr. E Scholten
dr. JP Vincken
Examiner(s)dr. E Scholten
dr. JP Vincken

Language of instruction:

EN

Assumed knowledge on:

A completed BSc in Food Science and Technology or equivalent.

Contents:

The aim of the course is to educate the students in combining physical and chemical sciences with gastronomy relevant phenomena. The course will focus on science behind different products categories, in terms of textural and flavour aspects. These aspects are introduced in relation to developments in industry and restaurants. In this course we mainly focus on the product categories ice cream, bread and beer. The course includes both physical and chemical aspects of these products.
Physical aspects
- different physical phenomena are described, such as ice crystallization, rheology of dispersions, phase transitions, diffusion, etc. These phenomena are discussed to understand the preparation, the stability and the shelf-life of the foods, which may be an important aspect for restaurants or industry;
- for the different food products, the role of the ingredients are discussed with respect to the structure of the food (emulsion, dispersion, foam, interface);
- the structure of the food is related to textural (sensorial properties) of the different food products. the scientific understanding of the systems will allow you to change the structure of the food and thereby control the sensory perception of the food.
Chemical aspects
- chemical aspects important to understand the sensory perception are discussed, such as bitterness. These are discussed in relation to the receptors present in our mouth to detect certain compounds;
- different ingredients related to sensory detection are discussed and the interactions between different compounds in food. 
- the ingredients are discussed in terms of their functionality in different food products. The scientific understanding of these systems will allow you to control the stability of the products.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- identify the physical phenomena and understand the mechanisms of action that play a role in products such as ice cream and bakery products;
- understand the mechanisms behind important taste modalities (bitter)
- link structural aspects to texture and sensory perception;.
- link taste modalities to sensory perception;
- analyse chemical and physical data to link the food ingredients to their function.
- analyze and report data analysis and discussion on the properties of ice cream

Activities:

The activities during this course comprise: knowledge clips, self-study of the material, digital case studies, and an assignment. The knowledge clips provide the theoretical background of the different topics. This will be complimented with written material. The case studies follow the knowledge gained from the knowledge clips and written material. The case studies are self-directing and feedback will provided during the exercises. The assignment focuses on the analysis of the physical and sensorial properties of ice cream. A report in article style will be prepared.

Examination:

Remote proctored written exam (50%) and report (50%).

Literature:

All information will be provided in Brightspace.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MFTDLSpec. Food Technology DLMSc4DL