Molecular Gastronomy II
Objectives
This course aims to familiarize students with innovative culinary techniques developed in recent decades, as well as with the work of some of the world’s most influential chefs in contemporary cuisine.
Students are expected to integrate knowledge acquired in other curricular units and develop analytical skills that enable them to critically and comprehensively assess innovative culinary techniques and processes at the molecular level, understanding their scientific foundations, practical applications, and sensory impact.
General characterization
Code
9774
Credits
4.0
Responsible teacher
Bruno Souza Moreira Leite, Mário Emanuel Campos de Sousa Diniz
Hours
Weekly - 2
Total - 49
Teaching language
Português
Prerequisites
General knowledge of food chemistry and biochemistry.
Bibliography
- Blumenthal, H., The Fat Duck Cookbook, Bloomsbury Publishing, 2009
- Blumenthal, H., In Search of Perfection, Bloomsbury Publishing, 2006
- Blumenthal, H., Historic Heston, Bloomsbury Publishing, 2014
- Mc Gee, H., McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, Hodder & Stoughton , 2004
- Alicia Foundation and elBullitaller, Modern Gastronomy, CRC Press, 2010
- Keller, T., Under Pressure: Cooking Sous Vide, Workman Publishing, 2008
- Achatz, G., Alinea, Ten Speed Press, 2008
- Adria, F; Soller, J.; El Bulli 1998-2002, Rba Libros, 2004
- Adria, F; Soller, J.; Adria, A., El Bulli 2003-2004, Ecco, 2006
- Adria, F; Soller, J.; Adria, A., El Bulli 2005, Rba Libros, 2006
- Redzepi, R., Noma: Time and Place in Nordic Cuisine, Phaidon Press, 2010
- Myhrvold, N.; Young, C.; Bilet, M., Modernist Cuisine, The Cooking Lab, 2011
Teaching method
Teaching methods include:
a) exposure of the theoretical concepts, using the data show;
b) theoretical-practical classes, in which scientific papers or specific cases of technics, culinary processes, or food movements are discussed;
c) visualization and discussion of relevant films;
d) laboratory classes, where students have the opportunity to perform experiments;
e) use of a web site with study material and remote contact via email.
Evaluation method
Theoretical Assessment (100%) - Individual, in-person, written tests without normal consultations, from 0 to 20 points.
Subject matter
1. Introduction to Molecular Gastronomy
- Definition, origins, and evolution of molecular gastronomy as a field within food science.
- Leading researchers and interdisciplinary perspectives.
- Intersections between science, cuisine, and culinary innovation.
2. Structure and Transformations in Food
- Review of basic concepts regarding the chemical composition of food.
- Study of major food components: proteins, lipids, carbohydrates, and water.
- Molecular interactions during cooking (hydrolysis, denaturation, emulsification, etc.).
3. Vitamins and Food Color
- Structure, roles, and stability of water- and fat-soluble vitamins.
- Natural pigments (chlorophylls, carotenoids, anthocyanins) and their behavior during processing.
- Relationships between color, sensory perception, and nutritional value.
4. Toxic Compounds in Cooking
- Formation of undesirable substances during food preparation: acrylamide, PAHs, heterocyclic amines.
- Influencing factors and mitigation strategies.
- Critical assessment of food safety in traditional cooking methods.
5. Interdisciplinary Study of Ingredients and Culinary Techniques
- Meat: muscle structure, myoglobin, collagen, cooking methods and effects on texture and color.
- Fish and seafood: heat-sensitive proteins, freshness, and gentle cooking techniques.
- Eggs: functional properties (emulsification, foaming, gelling), thermal behavior.
- Dairy: main components, enzymatic reactions, fermentations, and coagulation.
- Fruits and vegetables: cell wall composition, texture, ripening, pigments, and influence of pH, temperature, and minerals.
6. Scientific Analysis of Traditional Preparations
- Molecular analysis of Portuguese and international classic dishes.
- Application of scientific knowledge to optimize texture, color, aroma, and taste.
- Critical thinking about tradition, innovation, and science in gastronomy.
7. Practical Classes
-
Techniques and preparations based on hydrocolloids, enzymes and foams;
- Restructuring, impregnation and transformation using laboratory equipment;
- Advanced clarification, distillation and dehydration techniques
8. Evaluation
- Written exam.