Science of cooking

Course title

7M990400

Science of cooking

Course content

The scientific principles of chemistry, materials science and physics will be introduced as fundamentals of the science of nutrition and cooking: molecular gastronomy and physical gastronomy.
The course is based on "western-style" foods and cooking methods, especially Italian. From time to time Asian cooking ingredients and styles are introduced. At the end, an overview on Japanese cuisine and its methods will be given.
It is worth noting that metabolism, physiology, and biochemical processes of digestion overcome the scope of this course.

Purpose of class

From the point of view of science of cooking, the students will learn and use methods of scientific discovery/inquiry, and they will consolidate the disciplinary methods of chemistry, materials science and physics.
The students will also understand the molecular basis of food and nutrition and the importance of science in cooking

Goals and objectives

Students will understand the concepts of molecular gastronomy, and cooking processes
Students will learn about browning reactions; they will learn about chemistry, physics and nutrition facts of meat, fish, dough and milk derivatives
Students will learn about chemistry, physics and nutrition facts of eggs, seasonings, spices, fruits, and vegetables
Students will learn about chemistry, physics and nutrition facts of alcoholic beverages, coffee, chocolate and will learn the scientific principles of Japanese cuisine
Students will be able to prepare a report on a topic of their choice
Students will be able to prepare and discuss a short presentation on a topic of their choice in classroom at the end of the course

Language

English

Class schedule

	Class schedule	HW assignments (Including preparation and review of the class.)	Amount of Time Required
1．	Guidance Science of food and cooking: molecular gastronomy	Read handouts part 1	170minutes
2．	Browning (Maillard reaction)	Read handouts part 2	170minutes
3．	Heating, cooking methods and utensils: physical gastronomy	Read handouts part 3	170minutes
4．	Meat and fish	Read handouts part 4	170minutes
4．	Meat and fish	Reply to questionnaire 1 (on classes 1, 2, 3)	50minutes
5．	Cereal dough and batters: bread, pizza, pasta, cakes and pastry	Read handouts part 5	170minutes
6．	Milk, ice cream, cheese, yogurt and sour cream	Read handouts part 6	170minutes
6．	Milk, ice cream, cheese, yogurt and sour cream	reply to questionnaire 2 (on classes 4, 5, 6)	50minutes
7．	Eggs, custards, foams and sauces	Read handouts part 7	170minutes
8．	Seasonings and spices	Read handouts part 8	170minutes
9．	Fruits and vegetables	Read handouts part 9	170minutes
10．	Wine, beer, and spirits	Read handouts part 10	170minutes
10．	Wine, beer, and spirits	Reply to questionnaire 3 (on classes 7, 8, 9)	50minutes
11．	Legumes, grains, nuts, chocolate and coffee	Read handouts part 11	170minutes
11．	Legumes, grains, nuts, chocolate and coffee		50minutes
12．	Japanese traditional cuisine and beverages	Read handouts part 12	170minutes
12．	Japanese traditional cuisine and beverages	reply to questionnaire 4 (on classes 10, 11, 12)	50minutes
13．	Examination in class: discussion of reports in front of colleagues	Preparation of report	180minutes
14．	Examination in class: presentation in front of colleagues	Preparation of presentation	180minutes
Total.	-	-	2650minutes

Relationship between 'Goals and Objectives' and 'Course Outcomes'

	Questionnaires	report	presentation	Total.
1.	10%			10%
2.	10%			10%
3.	10%			10%
4.	10%			10%
5.		30%		30%
6.			30%	30%
Total.	40%	30%	30%	-

Evaluation method and criteria

Passing score is 60% of the total and can be reached combining the partial grades from questionnaires (to be compiled at home) and exams in classroom
The 4 questionnaires are compulsory and will contribute 40% of the grade (10% from each questionnaire)
Exam is based on a report (30%) and a presentation (30%) on one topic of the classes 1 to 12 and will contribute 60% of the grade.

Textbooks and reference materials

Handouts provided by the teacher.
Textbooks for reference: J. J. Provost et al, "The science of cooking", Wiley 2016; P. Barham, "The science of cooking", Springer 2001; H. McGee, "On food and cooking" Hodder & Stoughton 2004

Prerequisites

Undergraduate level background in chemistry and physics

Office hours and How to contact professors for questions