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Science of cooking research project

Course
2017-2018

h3. Contact

Coordinator: Albert Langedijk
Email: langedijk.a@hsleiden.nl

h3. Description
Elective program
This course is part of the elective program “Science of cooking”. Although most people regularly cook, they generally do not consider the science behind it. What is actually the purpose of cooking your food? Why do eggs solidify when heated? What is the best way to prepare steak and why? Why do fruits turn brown when you cut them? To understand what happens when we cook food, you need to be familiar with the underlying biological, chemical and physical principles. This elective program consists of theoretical courses of 20 ECTS in total and a practical of 10 ECTS.
Science of cooking research project
In the practical we will apply the theory in the (cooking) lab. The students will conduct a research project where they either formulate their own research question, or choose a research question suggested by the teaching team. The students will write a project proposal for a go / no go. The proposal should include a theoretical background and a detailed plan, ingredients, equipment, planning, safety. This plan is presented in the group for feedback. Subsequently, the students will carry out the research project: perform the experiments, and write a report. An excursion to a top-restaurant kitchen will be part of the practical.

h3. Learning goals

Learning Objectives:

  • Students can apply scientific thinking to answer and interpret research questions in relation to science of cooking. (Studenten kunnen laten zien dat zij onderzoeksvragen in relatie tot science of cooking op een wetenschappelijke manier kunnen beantwoorden en interpreteren.)

  • Students can apply practical skills needed to answer research questions in relation to science of cooking

Final Qualifications:

  • Students know and understand the scientific foundations (theories, methods, techniques) of food science and can understand scientific publications in the field.

  • Students can apply various techniques in food science to answer research questions in this field.

  • Students can document and present results.

h3. Timetable
Period: September – January
Or: February - June

h3. Mode of instruction
Practical

h3. Assessment method
Video report in the research project and the results with peer assessment for all the student groups.

h3. Blackboard
Blackboard will be used for communication and exchange of documents

h3. Reading list
Course materials will be provided by the teachers.

h3. Registration

Registration with cv and motivation letter via aar.vd.a@hsleiden.nl. 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.