Coordinator: Angelic van der Aar
During the preparation of food a tremendous amount of physical, chemical and biological processes are taking place. From a physical point of view processes like temperature change, heat transfer and phase changes are very obvious. Processes like texture analysis, elasticity and viscosity are less obvious but none the less very important in modern cooking. In the course the physics of food and water you will discover the physics behind cooking from a theoretical and practical perspective.
Describe in their own words the physical properties of the ingredients they use in the kitchen
Use mathematical formulas which describe the mechanical properties of food
Use mathematical formulas which describe the thermal reactions in cooking
know and understand the basic physical principles of cooking
can apply physical techniques in the preparation of food
can document and present results.
Period: September – January
Or: February - June
Mode of instruction
Lectures, practical training
The students obtain an assessment. Analyzing thermal and mechanical properties of a given sample are part of this assessment. The assessment is as well practical training as theoretical.
Blackboard will be used for communication and exchange of documents
Will be provided
This course is part of the programme Science of Cooking. A student is required to follow all courses included in this programme.