FPH-20806 Molecular Gastronomy
Course
Credits 6.00
Teaching method | Contact hours |
Lecture | 35 |
Tutorial | 10 |
Practical | 20 |
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:
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.
Programme | Phase | Specialization | Period | ||
---|---|---|---|---|---|
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 |