The goal of the proposed course is to apply scientific knowledge, innovative methods, and technologies in a different environment and context from the usual one, which makes the proposed course a kind of breakthrough in modern education. Chemical concepts of general and inorganic chemistry such as molecular recognition, inclusion complexes, application of differential-search calorimetry and thermogravimetric analysis, and homogeneous and heterogeneous catalytic reactions will be applied in molecular gastronomy.
CONTENT: Basic chemical concepts and their application in molecular gastronomy: e.g. measurement units and stoichiometry, logarithmic scale and pH, intermolecular and intramolecular forces/interactions, types of chemical and physical changes - neutralization, hydrolysis, oxidation, reduction, denaturation and coagulation of proteins, Maillard reaction.
Properties of fats, carbohydrates and proteins in molecular gastronomy.
The chemistry of smell and taste. Colors. Molecular recognition and mechanism of molecular recognition. Inclusion complexes and application in molecular gastronomy.
Elasticity and stress. Application of the principle of elasticity in molecular gastronomy. The influence of gluten and sodium chloride on elasticity.
Viscosity and polymers. Viscoelasticity. Standard methods of reduction, the addition of starch, fat, and xanthine in molecular gastronomy.
Heat and temperature. Thermodynamic processes and application of thermogravimetric analysis and differential search calorimetry in molecular gastronomy.
Preparation of spherificates and application of acid-base concepts and indicators in molecular gastronomy.
Colloid systems, emulsions, and foams. Diffusion and Laplace pressure in molecular gastronomy.
Phase changes and phase diagrams in molecular gastronomy.
Crystallinity and nucleation and their application in molecular gastronomy.
Catalysis. The rate of a chemical reaction. Inhibition. The influence of temperature and time in molecular gastronomy.
- M. Brenner, P. Sörensen, D. Weitz: Science and Cooking: Chemistry Meets Food, From Homemade to Haute Cuisine
- H. This: Molecular Gastronomy: Exploring the Science of Flavor
- R. Burke, A. Kelly, C. Lavelle, H. This vo Kientza: Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
- P. Walstra: Physical Chemistry of Foods
- A. D. Buckingam, A.C Legon, S. M. Roberts: Principles of Molecular Recognition
- G. Kaletunc: Calorimetry in Food processing, Analysis and Design of Food Systems