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.
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.
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
The students will also understand the molecular basis of food and nutrition and the importance of science in cooking
- Students will understand the concepts of molecular gastronomy, taste, smell, 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 and discuss it in a short presentation in classroom at the middle of the course
- Students will be able to prepare a report on a topic of their choice and discuss it in a short presentation in classroom at the end of the course
| Class schedule | HW assignments (Including preparation and review of the class.) | Amount of Time Required | |
|---|---|---|---|
| 1． | Introduction to the course. Science of food and cooking: molecular gastronomy |
Read handouts part 1 | 170minutes |
| 2． | Science of taste and smell | Read handouts part 2 | 170minutes |
| 3． | Heating, cooking methods and utensils: physical gastronomy | Read handouts part 3 | 170minutes |
| 4． | Browning (Maillard reaction), meat and fish | Read handouts part 4 | 170minutes |
| Reply to questionnaire 1 | 60minutes | ||
| 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 |
| 7． | Eggs, custards, foams and sauces | Read handouts part 7 | 170minutes |
| Reply to questionnaire 2 | 60minutes | ||
| 8． | Mid-term examination in class: discussion of reports and presentation in front of colleagues | Preparation of report 1 | 85minutes |
| Preparation of presentation 1 | 100minutes | ||
| 9． | Seasonings, spices, grains, legumes and nuts | Read handouts part 9 | 170minutes |
| 10． | Fruits, plants and vegetables | Read handouts part 10 | 170minutes |
| 11． | Wine, beer, and spirits | Read handouts part 11 | 170minutes |
| Reply to questionnaire 3 | 60minutes | ||
| 12． | Chocolate, candies and coffee | Read handouts part 12 | 170minutes |
| 13． | Japanese traditional cuisine and beverages | Read handouts part 13 | 170minutes |
| reply to questionnaire 4 | 60minutes | ||
| 14． | End-term examination in class: discussion of reports and presentation in front of colleagues | Preparation of report 2 | 85minutes |
| Preparation of presentation 2 | 100minutes | ||
| Total. | - | - | 2650minutes |
| Questionnaires | report 1 | report 2 | presentation 1 | presentation 2 | Total. | |
|---|---|---|---|---|---|---|
| 1. | 10% | 10% | ||||
| 2. | 10% | 10% | ||||
| 3. | 10% | 10% | ||||
| 4. | 10% | 10% | ||||
| 5. | 15% | 15% | 30% | |||
| 6. | 15% | 15% | 30% | |||
| Total. | 40% | 15% | 15% | 15% | 15% | - |
The 4 questionnaires are compulsory and will contribute 40% of your grade (10% from each questionnaire)
Mid-term exam is based on a report (15%) and a presentation (15%) and will contribute 30% of your grade.
End-term exam is based on a report (15%) and a presentation (15%) and will contribute 30% of your grade.
There is not final examination
Mid-term exam is based on a report (15%) and a presentation (15%) and will contribute 30% of your grade.
End-term exam is based on a report (15%) and a presentation (15%) and will contribute 30% of your grade.
There is not final examination
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
Textbooks for reference: J. J. Provost et al, "The science of cooking", Wiley 2016; P. Barham, "The science of cooking", Springer 2001
- Contact via e-mail,
the e-mail addresses to Dr. Paolo Mele: pmele[at]shibaura-it.ac.jp
- Course that cultivates an ability for utilizing knowledge
| Work experience | Work experience and relevance to the course content if applicable |
|---|---|
| N/A | N/A |
Last modified : Wed Apr 07 04:04:56 JST 2021