Contact
Coordinator: Angelic van der Aar
Email: aar.vd.a@hsleiden.nl
Description
This theme discusses the chemical background of cooking at a molecular level.
The main subjects dealt with are: properties of bio-molecules, enzymatic reactions, Maillard and oxidation reactions, crystallization and solubility in general. In this way insight is gained into the chemical aspects of food.
The course is divided in the following themes:
1. Macromolecules
2. Food enzymology (use of enzymes) and protein chemistry
3. Caramelisation
4. Maillard reaction
5. Chocolate crystallization
Learning goals
Learning Objectives:
The students can:
Explain chemical properties/structure of macromolecules, the functioning of the digestive system/organs and the effects of digestive disorders
Describe in their own words which molecules and chemical reactions play a fundamental role in food chemistry.
Report on chemical reactions in relation to food and cooking, making use of scientific papers
Understand crystallization in food chemistry
Document and present results.
Final Qualifications:
Students:
know and understand the basic chemical reactions in relation to food and cooking
can document and present results.
Timetable
Period: September – January
Or: February - June
Mode of instruction
Lectures, workshops
Assessment method
Assignments
Blackboard
Blackboard will be used for communication and exchange of documents
Reading list
Will be provided
Registration
This course is part of the programme Science of Cooking. A student is required to follow all courses included in this programme.