FPH-30806 Molecular Gastronomy

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

FPH-10306, FPH-20306, FHM-10306 or equivalents

Contents:

Molecular gastronomy refers to physical and chemical processes that are relevant to gastronomy. Gastronomy here refers to the definition of Brillat-Savarin as the rational study of all that is related to mankind as he is eating, with the purpose to keep humankind alive with the best possible food. This course addresses examples of molecular gastronomy issues, relevant to both chefs, scientists, and product developers.

Learning outcomes:

At the end of this course a student is expected to be able to:
- know on recipe myths and truths, and how these are related to physical and chemical phenomena;
- understand a whole range of different recipes will from around the world to a certain extent;
- know what the role is of technology in the so called experimental kitchen, i.e. 'molecular cooking', based on examples;
- make food based on old fashioned Dutch recipes as well as recipes based on the experimental kitchen is done in the kitchen, where physical and chemical parameters are also addressed at the same time;
- relate characteristics of a dish as prepared by a chef to physical and chemical phenomena within the food as it was prepared;
- outline simple quantitative experiments to test hypotheses on the background of how a recipe works, as well as to scientifically distinguish between myths and reality which is attributed to a dish.

Activities:

Follow lectures, study lecture notes, study and make exercises, and prepare and perform experiments, write measurement report.

Examination:

Written exam on the basis of the lectures and experiments/reports.

Literature:

Will be outlined during the course.