Derde jaar
Inleiding
Tot het 3e jaarsprogramma (totaal 60 EC) behoren de volgende onderdelen:
De keuzeruimte kan worden ingevuld met:
de minor Biodiversity and Natural Environment
de minor Human Evolution
de minor Molecular Biotechnology
een andere minor uit het aanbod van de Universiteit Leiden
een minor aan de TU Delft of de Erasmus Universiteit Rotterdam
individueel samengesteld pakket, b.v. assistentschappen, onderdelen van een minor, het keuzepakket Science of Cooking (30 EC), vakken in het buitenland in het kader van een universitair uitwisselingsprogramma of vakken bij een andere opleiding en/of universiteit.
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: 2018-2019
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 a steak and why? Why do fruits turn brown after being cut? In order to understand what happens when we cook our food, it is necessary to be familiar with the underlying biological, chemical and physical principles.
Although the science of cooking is by no means a new concept, it has only been truly applied in the kitchen over the last decades. Nowadays, top-chefs are working 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 cuisine).
This minor will not only satisfy the hunger for knowledge, it might also help you when cooking: by understanding recipes - why food is 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 - 4023SOCFC
Course series: Fundamental science of cooking (12 ECTS total)
I:Microbiology and food safety 3 ECTS - 4023SOCPC
II: Food chemistry 3 ECTS - 4023SOCPH
III: Physics of food 3 ECTS - 4023SOCAT
IV: Physiology and health 3 ECTS - 4023SOCMC
Analytical techniques 3 ECTS - 4023SOCHC
Modernist cuisine 2 ECTS - 4023SOCMF
Science of cooking research project 10 ECTS - 4023SOCRP
Learning goals / objectives
After completing the course 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
Admission:
This elective program can host max. 24 students. A basic knowledge in the natural sciences is required; 3rd-year students of the Biology programme of Leiden University and 3rd- of 4th-year students from the laboratory educations of Leiden University of Applied Sciences are welcome to register. Students must meet the entry requirements for a minor of their own educational programme.
Registration:
To register send a motivation letter and cv to aar.vd.a@hsleiden.nl.
Registration is from May 1st till June 15th for start in September
Registration is from September 1st till October 15th for start in February.
Student are required to sign up in Usis for the whole programme, using Usiscode: 4023KPSOCN or Class number: 6048
Selection:
There will be a selection procedure. Selection will be based on criteria such as study results, motivation and English skills. Therefore students are required to submit a curriculum vitae and a motivation letter. In addition, the motivation letter should include an idea for a food science experiment that the student would like to carry out.
