NFOK13004U Food Science and Culinary Techniques

Students will obtain a scientific understanding of the chemical and physical composition of foods and which changes occur when various culinary techniques are applied. Further, the students will get insight into product innovation and evaluation of bioactivity of food systems.

A student who has fulfilled the aim of the course should be able to:

Knowledge
Define all the unit operations in a kitchen and evaluate the effect of the methods on the food product.
Describe the most important chemical reactions and physical changes during processing of foods.
Identify factors of relevance for detection of aroma compounds including aroma analysis, threshold value, solubility and volatility in different solvents.
Describe important aspects in business models to improve innovation and development of food products.

Skills
Use culinary techniques to change raw materials into complex foods.
Explain the changes in foods and processes taking place during preparation of food from a chemical and a physical point of view.
Explain and indicate how the raw materials should be treated to obtain specific texture and aroma profiles.
Work in a gastronomic laboratory with specific culinary techniques to develop a welldefined product.
Evaluate a complex food and communicate in writing the compositional structure of the product.

Competences
Work effectively in a group with a common project or practical exercise.
Insight into what it requires bringing a food product into small and large scale production.
Integrate scientific methodologies in development of new products.