Advanced Molecular Gastronomy: From Ingredients to Food Texture

Registration deadline: 24 February 2025

Target audience

To be able to participate in the course, you are expected to have at least a BSc level of education in Food Science and Technology or a related field, such as Chemical Engineering or Biotechnology.

The language of instruction of this course is English. Admission to the course requires a level of English as described at the webpage linked in the right-hand column.

Learning outcomes

After successful completion of this programme, you will be able to:

• Identify the physical phenomena and understand the mechanisms of action that play a role in products such as chocolate and bakery products.
• Understand the mechanisms behind important taste modalities (bitter, astringent).
• Link structural aspects to texture and sensory perception.
• Link taste modalities to sensory perception.
• Analyse chemical and physical data to link the food ingredients to their function.

Programme

The course will focus on science behind different products categories, in terms of textural and flavour aspects. These aspects are introduced in relation to developments in industry and restaurants. In this course we mainly focus on the product categories chocolate, bread and beer. The course includes both physical and chemical aspects of these products.

Physical aspects

• Different physical phenomena are described, such as fat crystallization, sugar crystallinity, rheology of dispersions, fat migration, phase transitions, diffusion, and rheology. These phenomena are discussed to understand the preparation, the stability and the shelf-life of the foods, which may be an important aspect for restaurants or industry
• For the different food products, the role of the ingredients are discussed with respect to the structure of the food (emulsion, dispersion, foam, interface).
• The structure of the food is related to textural (sensorial properties) of the different food products. the scientific understanding of the systems will allow you to change the structure of the food and thereby control the sensory perception of the food.

Chemical aspects

• Chemical aspects important to understand the sensory perception are discussed, such as astringency and bitterness. These are discussed in relation to the sensors present in our mouth to detect certain compounds.
• Different ingredients related to sensory detection are discussed and the interactions between different compounds in food. The effect of time or processing conditions will be discussed and how these can alter the sensory perception.
• The ingredients are discussed in terms of their functionality in different food products. The scientific understanding of these systems will allow you to control the stability of the products.

Combining courses
When you want to learn more about ingredient functionality, other courses are interesting for you too. You can deepen your knowledge in a specific career field without completing a Master's programme. You can register for any combination, but please consider our suggestions in the right-hand column.

Examination

Participation in the remote proctored exam is optional. If you decide not to participate in the exam, you do not qualify for a certificate and/or micro-credentials. The exam is included in the course price. The date of examination is 3 April 2025.

Certification

Upon successful completion, a digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued. The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course.