| Responsible Department | Department of Food Science | ||||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||||
| Level of Course | MSc | ||||||||||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: Description of Examination: The students are examined individually Presentation of project report and oral examination in curriculum. The project report is carried out in groups. Presentation of report and oral examination is done individually and lasts app. 25 minutes. The exam is held over one day (app. 15 students) or 2 days (when more than 15 students) Weight: Oral exam in project report and curriculum 100% 7-point scale, external examiner | ||||||||||||||||||
| Requirement for Attending Exam | Completion of project work and oral presentation of the work. Opponent at another group's project presentation. | ||||||||||||||||||
| Organisation of Teaching | The course begins with a series of lectures to give general knowledge of the curriculum and set the frame for the project work. Supplementary exercises in classic and new techniques in the gastronomic production. | ||||||||||||||||||
| Block Placement | Block 1 Week Structure: Outside schedule Outside schedule Week Structure: Outside schedule | ||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||
| Restrictions | 30, compulsory for MSc. students in Gastronomy and Health. | ||||||||||||||||||
| Course Content | |||||||||||||||||||
| The course aims to give an overview of concepts and methods used in gastronomic production (molecular gastronomy and the new Nordic kitchen). Reading and practical experience with classic and new tools and techniques in the production of food and meals in a gastronomic context. Applied knowledge on the composition of food and drinks in products and meals based on aesthetic theories and health principles. In the project phase the students work independently in groups with an actual problem within gastronomy. The problem is analysed in a scientific way and the subject is discussed using competences acquired through the lectures combined with practical gastronomic skills. The scientific focus is on the chemistry and physics behind the gastronomic preparation methods and the effect of these methods on the physical and chemical condition of food with regard to creating aesthetic, delicious and culinary products in accordance with the nutritional principles of today. The teaching contains classic preparation methods such as preserving, smoke-curing, cold-maturing and fermentation, which is still used in the gastronomic production of high quality products. Modern preparation techniques are also introduced such as freeze-drying, vacuum treatment and high pressure, which is increasingly used for creating new taste experiences and meals in gastronomy. The functional use of salt, acid and base for a rational composition of gastronomic products is also of importance. The course is centred on the scientific attitude to the preparation of food. An understanding of the chemistry and the physical chemistry behind food and its preparation. Taste and taste experiences on the background of quantitative and molecular interactions. Finally the student must be able to characterize and evaluate processing techniques and taste experiences based on analytical principles as well as aesthetic theories and health principles. | |||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||
| The teaching (lectures and exercises) creates an overview and insight into gastronomic production and innovation in a present health responsible connection. The project report takes its starting point in practical problems within gastronomy and results in a project report and a project presentation. | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| The objective of the course is to give the students a basic knowledge of practical gastronomic production and innovation with a focus on deliciousness and health in products as well as in meals. It is the aim to establish a rational gastronomic foundation and to provide the students with an insight to put their knowledge of gastronomy to practical use and develop techniques and ingredients, in order to renew cooking and create new gastronomic products and dishes. The scientific approach to gastronomy is based on scientific principles and includes deliciousness and health as natural ingredients. A student, who has fulfilled the aim of this course should be able to: Knowledge: General knowledge of basic operations and tools for gastronomic food production. Describe carbohydrates, lipids and proteins basic function and characteristics in food and point out the effects of gastronomic manufacturing methods in the physical and chemical condition of food components. Identify essential disintegration processes in food during storage and preparation as well as initiate suitable methods for preservation of the freshness of the raw material. Adapt methods of preparation for different raw materials at a rational gastronomic foundation and reflect on the nutritional aspects of raw materials and their changes in culinary manufacturing processes. Pointing out the essential microbiological risks connected with especially low temperature preparation methods and the necessary precautions for handling raw material. Describe the effect of physical processes such as pressure treatment and freeze-drying on the structure of food and how physical treatment can be used for developing gastronomic dishes. Account for the technique behind and the use of different processing and conservation techniques for creating new texture types and taste impressions, including the use of acid and base. Describe mechanisms for the formation of taste and aroma compounds during the preparation and ways in which they can be detected analytical and special taste and aroma impression can be accentuated. Give an overview over aesthetics in relation to food, meals and dining. Skills Use the theoretical abilities to solve gastronomic problems with an interface to the physical chemical related areas. Work in a gastronomic laboratory with chosen experimental techniques and preparation methods with regard to chemical and physical chemical examinations. Explain and demonstrate how acid, base and salts may be used rationally in preparation of obtaining new eating/dining experiences with regard to taste, aroma and texture. Communicate in writing the problems within the gastronomic area with regard to innovation in cooking. Estimate the sensory qualities of raw materials and analyze the health aspects in gastronomic products. Integrate aesthetics in relation to food, meals and eating/dining. Demonstrate practical abilities for gastronomic production. Communicate gastronomic concepts to professionals and relevant purchasers. Competences Use and partially develop techniques for characterization of taste and taste experiences. Use methods to combine traditional and modern preparation techniques for processing/manufacturing new gastronomic meals, culinary compositions and eating/dining experiences. Interdisciplinary cooperation with other students on planning, carrying out and evaluating experiments in relation to gastronomic problems. Work independently and efficiently together in a group on joint projects. | |||||||||||||||||||
| Course Literature | |||||||||||||||||||
| McGee on Food and Cooking - An Encyclopedia Of Kitchen Science, History And Culture by Harold McGee. 2 ed. Hodder & Stoughton, 2004. Compendium | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Karsten Olsen, ko@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33201 Michael Bom Frøst, mbf@life.ku.dk, Department of Food Science/Sensory Science, Phone: 353-33207 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
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