Molecular Gastronomy I
Objectives
This course introduces students to a new branch of food science—molecular gastronomy—by presenting its theoretical foundations, research methodologies, and key areas of application. The goal is for students to understand the scientific principles behind culinary phenomena and become familiar with the work of leading researchers in this emerging field.
Throughout the semester, students are expected to integrate knowledge from other courses and develop the analytical skills required to critically and comprehensively assess culinary techniques and processes at the molecular level, connecting them to the chemical, physical, and sensory transformations that occur in food.
General characterization
Code
9782
Credits
4.0
Responsible teacher
Bruno Souza Moreira Leite, Mário Emanuel Campos de Sousa Diniz
Hours
Weekly - 2
Total - 49
Teaching language
Português
Prerequisites
This CU has no attendance requirements.
Bibliography
- This, H.,Molecular Gastronomy Exploring the Science of Flavor, Columbia University Press, 2008
- This, H., Kitchen Mysteries: Revealing the Science of Food Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Columbia University Press, 2009
- This, H.,A Ciência na Cozinha (1-3),Scientific American – Brasil, 2007
- This, H.,Cours de Gastronomie Moléculaire n° 1:Science, technologie, technique...culinaires :quelles relations?, Belin, 2009
- McGee, H.,McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, Hodder & Stoughton, 2004
- Blumenthal, H.,The Fat Duck Cookbook, Bloomsbury Publishing, 2009
- Myhrvold, N.,Young, C.,Bilet, M., Modernist Cuisine, The Cooking Lab, 2011
- Barham, P, The Science of Cooking, Springer, 2000
- Vega, C., Ubbink, J., van der Linen, E.,The Kitchen as Laboratory, Columbia University Press, 2011.
Teaching method
The teaching methodology of the Molecular Gastronomy I curricular unit is characterized by an integrated approach that combines theory, practice, and critical analysis. Theoretical classes, supported by audiovisual resources, introduce fundamental concepts and factual information about ingredients, culinary processes, and associated molecular phenomena, adopting a food- and technique-centered methodology. In theoretical-practical sessions, students are encouraged to apply the concepts studied to the interpretation of concrete cases, including the discussion of scientific articles and examples of culinary techniques, thereby fostering in-depth understanding and analytical skills. Practical classes, focused on carrying out laboratory experiments related to culinary techniques and processes, enable the consolidation of acquired knowledge and provide a tangible illustration of the topics covered. In parallel, communication skills are emphasized through group work involving the analysis of scientific literature and its oral presentation to the class, stimulating synthesis, argumentation, and the effective transmission of technical and scientific knowledge.
Evaluation method
The assessment methodology of the Molecular Gastronomy I curricular unit combines theoretical and practical components, valuing both conceptual mastery and the practical application of knowledge. The theoretical component, accounting for 75% of the final grade, is assessed through individual written open-book exams, which measure understanding, integration, and critical analysis of the contents. The practical component, corresponding to 25% of the final grade, is based on continuous assessment throughout the semester and includes a group project involving the analysis of a scientific article or a book chapter, culminating in an oral presentation to the class. This assessment format seeks to balance scientific rigor, the ability to apply knowledge in practice, and communication skills.
Subject matter
1. Introduction to Molecular Gastronomy and Framework
- How the course works;
- Molecular Gastronomy;
- Food myths;
- Articles for the papers.
2. Basic Concepts
- Water and heat;
- Colors in food;
- Vitamins;
- Toxic substances.
3. Physicochemical Properties of Food
- Meats;
- Dairy and eggs;
- Fish and seafood;
- Vegetables and fruits;
- Wheat and flours.
4. Analysis of Food Preparations from the Perspective of Molecular Gastronomy
- Consommé;
- Cod fish;
- Ice cream;
- Coffee and/or tea.
5. Assessment
- Written Exam.