Coordinator: Marianne Sinnige
The emphasis in the coarse food chemistry will be on molecules and chemical reactions. The topics are
Caramelisation and oxidation reactions
Chemistry of gels
Student are able to:
Describe in their own words which molecules and chemical reactions play a fundamental role in cooking.
Comment on a given scientific paper about chemical reactions in relation to food and cooking
Understand the formation of gels in food chemistry
Students know and understand the basic chemical reactions in relation to food and cooking
Students can document and present results.
Period: September – January
Or: February - June
Mode of instruction
Blackboard will be used for communication and exchange of documents
Will be provided
This course is part of the programme Science of Cooking, a student is required to follow all course included in this programme.
To register for this programme send an email with cv and motivation letter via firstname.lastname@example.org. Deadline for registration is 15th of June 2018.