Food Chemistry

Timetable

Module aim (aims)

This course aims to equip the student with brief knowledge of the history, principles and practices of food chemistry, chemistry in kitchen, and some aspects of molecular gastronomy. The learner will gain an understanding of theoretical and applied aspects of culinary science, technology, gastronomy, and sensory analysis. Attention will be paid to application of new techniques in food chemistry in general and with its application to everyday kitchen chemistry. Some aspects of sensory analysis, spectral method applied to processes in kitchen will be presented. Some aspect of health diet, evaluation of food quality, and food control will be presented on examples of every day products, water, wine, beer, olive oil, edible oils, dairy products will be presented. At the end some of the fundamental aspects of molecular gastronomy will be presented.

Pre-requisites in terms of knowledge, skills and social competences (where relevant)

Syllabus

Week 1: (R)Evolution in kitchen, a bit of history, our expectation and needs, food preparation.
Week 2: Introduction to food quality and authentication.
Week 3: Examples of food authentication and quality. Case studies: water, beer, wine olive oli, edible oils.
Week 4: Spectroscopic method applied to food studies.
Week 5: Photooxidation, storage history,
Week 6: Food and: Senses, How Different Food Production Techniques May Affect Flavor and Texture, Flavor Development, Color of Food,
Week 7: Textures in Food and How To Make Them, Cooking Methods and How They Work, Enjoyment and Pleasure of Eating: Sensory Perception of Flavor, Texture, Deliciousness, Etc
Week 8: Molecular gastronomy – what is it about. Top restaurants and master chefs.

Reading list

1. P. Barham, L.H. Skibsted, W.L.P. Bredie, M.B. Frost, P. Moller, J. Risbo, P. Snitkjaer, L.M. Mortensen, Molecular Gastronomy: A New Emerging Scientific Discipline, Chem. Rev., 110 (2010) 2313-2365.
2. H. This, Molecular Gastronomy, a Scientific Look at Cooking, Acc. Chem. Res., 42 (2009) 575-583.
3. Caponio F., Bilancia M.T., Pasqualone A., Sikorska E. & Gomes T. (2005) Influence of the exposure to light on extra virgin olive oil quality during storage. European Food Research and Technology 221, 92-98
4. Choe E. & Min D.B. (2006) Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety 5, 169-186
5. Christensen J., Norgaard L., Bro R. & Engelsen S.B. (2006) Multivariate autofluorescence of intact food systems. Chemical Reviews 106, 1979-1994
6. Karoui R., Dufour E., Schoonheydt R. & De Baerdemaeker J. (2007) Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone. Food Chemistry 100, 632-642
7. Sikorska E. (2007a) Analysis of vitamin B2 using front-face intrinsic beer fluorescence. European Food Research and Technology 225, 43-48
8. Sikorska E., Gliszczynska-Swiglo A., Insinska-Rak M., Khmelinskii I.V., De Keukeleire D. & Sikorski M. (2008a) Simultaneous analysis of riboflavin and aromatic amino acids in beer using fluorescence and multivariate calibration methods. Analytica Chimica Acta 613, 207-217
9. Sikorska E., Gliszczynska-Swiglo A., Khmelinskii I. & Sikorski M. (2005b) Synchronous fluorescence spectroscopy of edible vegetable oils. Quantification of tocopherols. Journal Of Agricultural And Food Chemistry 53, 6988-6994
10. H. This, Molecular gastronomy, Angewandte Chemie-International Edition, 41 (2002) 83-88.
11. H. This, Molecular Gastronomy, a Scientific Look at Cooking, Acc. Chem. Res., 42 (2009) 575-583.
12. H. This, D. Rutledge, Analytical methods for molecular gastronomy, Analytical and Bioanalytical Chemistry, 394 (2009) 659-661.
13. P. Barham, L.H. Skibsted, W.L.P. Bredie, M.B. Frost, P. Moller, J. Risbo, P. Snitkjaer, L.M. Mortensen, Molecular Gastronomy: A New Emerging Scientific Discipline, Chem. Rev., 110 (2010) 2313-2365.