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Lecturer(s)
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Petřivalský Marek, prof. Mgr. Dr.
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Course content
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Introduction to molecular gastronomy: definition of molecular gastronomy and molecular cuisine, historical overview of the development of molecular gastronomy as a scientific discipline. Characterization of the basic components of food: carbohydrates, fats, proteins, water and air. Biochemical specificity of food sources. Animal products: milk, eggs, meat. Plant products: oils, cereal grains and flours. Microbial products: bacterial, yeast and fungal cultures and their derivatives. Chemical reactions in gastronomy: important reactions between food components at different temperatures, hydrolysis and oxidation, Maillard reaction, caramelization. Food drying Microbiological processes in gastronomy: basics of fermentation processes in food processing and preservation, alcoholic and lactic fermentation. Use of pure enzymes in gastronomy. Biochemical basis of perception of taste, smell and texture of food - Types of tastes, taste receptors. Integration of the sensations of food intake - temperature, chemestesis. Production factors affecting the taste and aroma of food ingredients, flavor enhancers. Methods of chemical analysis of smell and taste. Principles of color changes and preservation of food color - specifics of animal and plant components. Use of colloidal and dispersion systems in food preparation: classification and basic principles of preparation, gels, emulsions and foams. Gels as hydrocolloid systems, use of oleogels. Emulsions: fats and hydrophobic interactions, hydrogen bonds, stability of emulsions and surfactants, typical examples of emulsions (butter, mayonnaise dressings). Foams: foam formation and stability - the role of proteins, lipids and carbohydrates, Current trends in gastronomy - molecular cuisine, "note-by-note" approaches, molecular mixology.
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Learning activities and teaching methods
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Lecture, Dialogic Lecture (Discussion, Dialog, Brainstorming)
- Attendace
- 26 hours per semester
- Preparation for the Exam
- 55 hours per semester
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Learning outcomes
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The aim of the subject is to bring knowledge of basics of molecular gastronomy as a scientific discipline to students by theoretical lectures.
After completing the course, students are able to understand the principles of molecular gastronomy as a scientific discipline, to gain an overview of the physico-chemical and chemical nature of the processes used in the treatment of raw materials and food preparation.
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Prerequisites
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The recommended prerequisite is completion of the course Fundamentals of Biochemistry (KBC/BCH).
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Assessment methods and criteria
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Written exam
The course ends with an exam in the form of a written test. The test containsb10 questions of the type of choosing the correct answer from four options (under 1 point) and 5 questions with an answer in the form of free text, each of which is evaluated with a maximum of 2 points for the correct answer and its justification. Maximum total number of points 20, grading scale: F: 0-9, E: 10-11, D: 12-13, C: 14-15, B: 16-17, A: 18-20.
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Recommended literature
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Barham P et al. (2010). Molecular Gastronomy: A New Emerging Scientific Discipline. Chemistry Reviews 110, 2313-2365.
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Koukolíček, P. (2015). Molekulární gastronomie. Avantgarda na vašem stole. Grada.
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McGee, H. (2004). On Food and Cooking - The Science and Lore of the Kitchen. Scribner, New York, USA.
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This H. (2009). Molecular gastronomy, a scientific look at cooking. Acc. Chem. Res. 42, 575-583.
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