| CODE | LAS2054 | ||||||
| TITLE | Advanced Kitchen Chemistry | ||||||
| UM LEVEL | H - Higher Level | ||||||
| MQF LEVEL | 6 | ||||||
| ECTS CREDITS | 4 | ||||||
| DEPARTMENT | Centre for the Liberal Arts and Sciences | ||||||
| DESCRIPTION | This Unit will explore in detail the chemistry of food, and how this can be used to the advantage of the person cooking. This will include topics such as the science behind molecular gastronomy, the science of baking, the use of non-traditional (but approved) functional ingredients, aeration and texture manipulation and the effect all this has on flavour perception. Learning Outcomes: 1. Knowledge & Understanding: By the end of the Unit the student will be able to: - Explain the chemistry of carbohydrates, lipids (fats) and proteins; - Describe their interactions in foods; - Describe their transformations during the cooking process; - Use food-safe and approved chemicals as non-traditional ingredients for functional purposes. 2. Skills: By the end of the Unit the student will be able to: - Show the use of non-traditional food preparation methods; - Demonstrate the use of different fats and different treatments to obtain different textures; - Demonstrate how different textures affect flavour perception. Main Text/s and any supplementary readings: Damodaran, S. (edit.) and Parkin, K. L. (edit.) Fennema’s Food Chemistry, 5th ed. 2017, CRC Press. Beckett, S. T. The Science of Chocolate, 2nd ed. 2008, Royal Society of Chemistry. This, H. Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of ... the Table: Perspectives on Culinary History) 2008, Columbia University Press. |
||||||
| ADDITIONAL NOTES | Pre-requisite knowledge, skills and competences: LAS1048 or reading for B.Sc./B.Ed. (Chemistry) or Chemistry graduates (B.Ed. or B.Sc.) or proven chemistry knowledge. | ||||||
| STUDY-UNIT TYPE | Lecture and Practicum | ||||||
| METHOD OF ASSESSMENT |
|
||||||
| LECTURER/S | Robert Cordina |
||||||
|
The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
|||||||