FPH-31306 Advanced Molecular Gastronomy

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

Introduction food physics, introduction food chemistry, molecular gastronomy.

Contents:

Physics, chemistry and sensory perception is treated of dishes and products that are produced by a. classic recipes, recipes, b. recipes improved by scientific reasoning, and c. novel recipes that use new food technological and sensory perception insights (such as e.g in the cuisine of Ferran Adria), including food ingredients recently introduced to restaurants. The scientific background of effects of food-wine combinations, as well as other like sound-food combinations, will also be treated. The recipes include the scientific background of the preparation techniques, and the science behind the effects on microstructure (ranging from these of foams, emulsions, gels, glass systems to solids). The recipes and products refer to small scale settings such as these of a restaurant or dedicated (artisanal) small scale production facility. Physics, chemistry, processing and sensory related issues are equally divided over the course.

Learning outcomes:

- be able to identify the science (physics, chemistry, sensory) behind (improved) recipes, according sensory perception (colour, flavour, taste, texture and sound), and cooking techniques, including the science on the microstructural and ingredient level;
- be able to design a test to prove the existence of a certain sensory effect;
- be able to develop a novel dish originating from an existing food experience idea, using food technological routes and ingredients. This learning outcome articulates the overall end goal of the course is that one is able to apply food technological routes to creation of new dishes in a restaurant setting, with ethical, cultural and health issues, as treated in the separate courses of the MSc specialisation. As such, this course integrates the various elements in the separate courses where relevant for a specific food sensory experience idea.

Activities:

- following lectures;
- preparation of classical, improved and novel dishes and products practically (Vakschool);
- predicting type and concentration of ingredients, time of each preparation step, temperature profile, and type of operation(s) necessary to prepare predefined dishes (including predefined sensory attributes in terms of colour, texture, taste and volatile perception).

Examination:

Bases on the results of a written exam, and on a mark based on the reporting of the practical activities.

Literature:

Lecture notes.