Derde jaar
Inleiding
Tot het 3e jaarsprogramma (totaal 60 EC) behoren de volgende onderdelen:
De keuzeruimte kan worden ingevuld met:
Voor een individueel samengesteld pakket of voor een minor buiten de Universiteit Leiden is vooraf toestemming van de examencommissie vereist door middel van het indienen van een verzoekschrift in usis.
De regels voor assistentschappen zijn geformuleerd in de Bijlage van de Regels en Richtlijnen van de Faculteit Wiskunde en Natuurwetenschappen.
De bacheloropleiding wordt afgesloten met een zelfstandig uitgevoerd onderzoek (Bachelor Research Project).
Extra keuzevakken
The science of cooking
Study year: 2017-2018
Teachers: Various
Language: English
Blackboard: Ja
EC: 30
Level: 300
Contact
Coordinator: Albert Langedijk
Email: langedijk.a@hsleiden.nl
Description
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.
Although the science of cooking is by no means new, it was only in the last few decades that science was truly applied the kitchen. Nowadays, top-chefs work together with scientists, paving the way for new flavors, ingredients, preparations, and tasting experiences.
In this minor we will explore the “applied science of deliciousness” (H.McGee) through the history of cooking, the fundamentals of natural sciences, ingredients, cooking techniques and kitchen equipment, including modernist cooking.
This minor will not only satisfy the hunger for knowledge, it might also help in cooking: by understanding recipes, - why is food prepared the way it is? - it will be possible to explore beyond the recipes, and be creative with (new) ingredients.
This elective program consists of the following courses :
History of cooking 3 ECTS
Course series: Fundamental science of cooking (12 ECTS total)
Microbiology and food safety 3 ECTS
Food chemistry 3 ECTS
Physics of food 3 ECTS
Physiology and health. 3 ECTS
Analytical techniques 3 ECTS
Modernist cuisine 2 ECTS
Science of cooking research project 10 ECTS
Learning goals
Learning Objectives:
General learning objectives for this elective program:
Students are able to
Describe the history of cooking
Explain the fundamentals of natural sciences in the context of cooking (physics, thermodynamics, microbiology, chemistry)
Calculate on physical, chemical and biological phenomena relevant to cooking
Describe health aspects of food
Describe various cooking techniques and equipment (both traditional and modernist)
Explain the chemistry of ingredients
Apply the knowledge on analytical techniques in the field of food and food ingredients
Analyze recipes and explain the rationale behind them
Design and conduct experiments in the lab/kitchen
Write a scientific report on experiments
Read, interpret and critically evaluate scientific articles on the course subject
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.
Timetable
Period: September – January
Or: February - June
