Derde jaar
Inleiding
Tot het 3e jaarsprogramma (totaal 60 EC) behoren de volgende onderdelen:
Keuzeruimte (30 EC)
General Research Skills (5 EC)
Studieloopbaanorientatie 3 (1 EC)
Bachelor Research Project (24 EC)
De keuzeruimte kan worden ingevuld met:
de minor Biodiversity
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
This elective programme 'The Science of cooking' hase been cancelled for September 2019, because there are not enough participants.
The science of cooking
Study year: 2019-2020
Teachers: Various
Language: English
Blackboard: Ja
EC: 30
Level: 300
Contact
Coordinator: Angelic van der Aar
Email: aar.vd.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? Where do the ingredients come from and how are they grown? Why do eggs solidify when heated? What is the maillard reaction? Why do fruits turn brown after being cut? What food is healthy for my microbiome? And why do we not all like the same tastes? 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 history of cooking, the chemical and physical fundamentals behind cooking, characteristics of ingredients, the use of microorganisms in food and modernist cooking techniques. Moreover, during the project part of the minor we will apply scientific knowledge and analytical techniques to solve a food-related research questions.
This minor will not only satisfy the hunger for knowledge, it might also help you explore beyond the recipes and be creative with (new) ingredients.
This elective program consists of the following courses
Cooking history 1 EC
Food chemistry 3 EC
Physics of food and water 3 EC
Microbiology and food safety 4 EC
Taste and physiology of health 4 EC
Analytical techniques 3 EC
Modernist kitchen 2 EC
Science of cooking research project 10 EC
Learning goals / objectives
After completing the course students are able to:
Describe the history of cooking and food
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 and food
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 scientific experiments in the lab/kitchen to answer food-related research questions
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- of 4th-year University students and 3rd- of 4th-year students from University of Applied Sciences from studies biology, chemistry and bioinformatics are welcome to register.
Students must have passed their propaedeutic exam and must have at least 100 EC (at the moment of registration). Students should also send a grade list. Biology students need to have permission from the Board of Examiners to join this program.
Registration
To register send a motivation letter and cv to aar.vd.a@hsleiden.nl
Registration is from May 1st till May 31st for start in September
Registration is from September 1st till October 15th for start in February.
Students are required to sign up in Usis for the whole programme, using Class number: 2483
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 a few sentences explaining an idea for a food science experiment that the student would like to carry out.
