Coordinator: Danny Dukers
Although the modernist kitchen, sometimes misnamed as molecular cooking, uses a lot of new ingredients varying from thickeners to gelling agents and emulsifiers, the purpose is not to show off but use these ingredients to enhance the experience of food. This can only be done using a firm scientific background as to how these ingredients interact with the different molecules present in the dish, how they react at various temperatures, salt or acid concentrations. In addition, various well known laboratory techniques like concentrating using a rotary evaporator, clarification by centrifugation etc. find their way into (high-end) kitchens of various restaurants. Many scientists know how to use them in the lab but the effect on food molecules, taste and aroma is still uncharted territory.
In this course we will become acquainted with the various properties of modernist ingredients used for thickening, gellification, emulsification and formation of foams and modernist cooking techniques. These subjects will be investigated both theoretically and practically and various questions regarding scientific background, taste, texture and feel will be reviewed.
h3. Learning goals
Students can explain and apply the different techniques, ingredients and preparations in the modernist cuisine.
Students can describe the effects of different techniques, ingredients and preparations on the texture of food
Students are familiar with the ingredients, techniques and equipment used in modernist cooking
Students can apply their knowledge in creative design of new foods and flavours.
Period: September – January
Or: February - June
h3. Mode of instruction
Lectures, theoretical exercises, practicals
h3. Assessment method
Written exam, assessment of poster, practical work and assessment of lab notebook.
Blackboard will be used for communication and exchange of documents
h3. Reading list
Course materials will be provided by the teachers.
Registration with cv and motivation letter via email@example.com. Deadline for registration is October 15th, 2017.
This elective program can host max. 24 students. A basic knowledge in the natural sciences is required; students of the Faculty of Science of Leiden University and students from the laboratory educations of Leiden University of Applied Sciences are welcome to register. The following admission requirements apply: minimal 3rd-year university students or 3rd- or 4th-year HBO students that meet the entry requirements for a minor of their educational programme*.
There will be a selection procedure for students who meet the entry requirements. Therefore, students are required to submit a curriculum vitae and a motivation letter. In addition, the motivation letter should describe an idea for a food science experiment that the student would like to carry out. Selection is done by the teaching staff, in which the following criteria are important: study results, motivation, English skills, and forming a well-balanced, diverse group of students.
*For HLO students: the students should have their propaedeutic (1st year) diploma of the Bachelor of Biology and Medical Laboratory Research or of the Bachelor Chemistry at least 10 days before the start of the minor programme and should meet the regular entry requirements for a minor.
*For Biology students: the students should have their propaedeutic (1st year) diploma of Bachelor of Biology and should meet the regular entry requirements for a minor.