LAS2054 Advanced Kitchen Chemistry

 

LAS2054 Advanced Kitchen Chemistry 

Lecturer: Mr Robert Cordina

7 December - 12 December 2020

 

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. 

Robert Cordina is a food scientist working for one of the largest snacking companies in the world. His current work focuses on chocolate and biscuits, however he has worked on a very wide range of food products throughout his career. With Robert’s experience in chemistry, physics and food technology, this unit will be a tour de force in what goes on behind preparing food.

 

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Date 

Time

Topic

Description

7 December  

2-6 pm

Proteins

We’ll be discovering why the main protein sources (meat, fish and legumes) cook differently, have different textures and how to cook them properly

8 December

9 am – 4 pm (with 1 hr break)

Molecular gastronomy and modern cooking methods

Practical session & demonstrations – discussing how spherification, reverse spherification, powdered oils and other molecular gastronomy techniques are achieved, as well as trying them out.  We’ll also be looking at a range of modern cooking techniques such as sous vide and the impact this has on foods

9 December

2-6 pm

Carbohydrates

We’ll be looking at the different carbohydrates (sugars, starches and fibres), why they behave differently and their role in different foods to achieve different functionalities

10 December

2-6 pm

Fats

This lecture will cover the different types of fats used in both savoury and sweet cookery, as well as the differences between fats and oils and why they behave differently

11 December

2 -6 pm

Additives

Additives are found in many processed foods, but also in modern cookery.  We’ll be looking at a number of additives, why they’re used, if there are any alternatives and how they can be harnessed in the home

12 December

9 am – 4 pm (with 1 hr break)

The Maillard reaction and its effects

Practical session & demonstrations – discussing one of the most complex known reactions and trying out different cooking methods and cooking temperatures to determine the differences in colour, flavour and texture

 

Fees EUR 180

 

Detailed Description of LAS2054 Advanced Kitchen Chemistry

 


 

31 July 2020

 

 


https://www.um.edu.mt/clas/plasunits/las2054advancedkitchenchemistry2