This module is both theoretical and practical with lectures in the fundamentals of the chemistry and physics of food prepared in the kitchen underpinned by kitchen demonstrations and practicals.
Unit 1: Introduction and Carbohydrates
Overview of Molecular Gastronomy, module calendar and information on portfolio and assignment brief. Lecture on carbohydrates. Kitchen class on carbohydrates.
Unit 2: Emulsions
Lecture on emulsions and practical kitchen class
Unit 3: Meat proteins and glycation reactions
Lecture on meat proteins and glycation reactions. Kitchen class on non-enzymatic browning.
Unit 4: Flavour
Lecture on food flavours and extraction of flavours from food ingredients using a rotovap.
Unit 5-6: Texture
Lecture on textural properties of foods. Kitchen classes on viscosity and elasticity.
Unit 7: Density
Lecture on density of foods and kitchen class using a centrifuge.
Unit 8: Project using a 3D Food Printer
Discussion of project using a 3D food printer. Demonstration of the 3D printer.
Units 9-12: Project
Commencement and completion of project using the 3D Food Printer.
The focus will be on student centred learning and development. The teaching strategies will include lectures, practical demonstrations, class discussions and Molecular Cooking. The students will be encouraged to undertake research by using molecular cooking ingredients and techniques, the library and websites.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |