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Chemistry of Cuisine Community Engagement Workshop 6/28/18
Workshop Description
William Paterson University’s Chemistry Department wants to empower and challenge the community at large to critically evaluate their food choices on the basis of nutrition, safety, and sustainability using the information learned. This workshop will provide an introduction to chemical concepts as they pertain to food, the culinary industry, agriculture, taste, and nutrition. Sample illustrations of the connections between science and art will be discussed to address how the fine dining industry has leveraged chemical concepts in support of innovative ways to prepare food and drinks that affects humanity.
Leaning Objectives:
To provide participants with basic knowledge of chemistry to connect the information learned to the various aspect of food and cuisine to use in their everyday life when consuming food.
Learning Outcomes:
Participants will learn the physical properties of different types of chemical interactions and their relation to food texture, and the chemical transformations that arise in food preparation.
Students will become familiar with quantitative concepts such as concentration will also be emphasized as it pertains to flavor and food safety. The scientific methods will be addressed in relationship to where popular food myths are debunked: “searing meat seals the juices”, “dark roast coffee is stronger (has more caffeine)”.
THE FOLLOWING TOPICS WILL BE ADDRESSED
Chemical Components of Flavor |
Chemical Components of Nutrition
|
Chemical Transformations in Food Preparation |
Chemical Features of Food |
Chemical Aspects of Agriculture |
Chemistry of Haute Cuisine
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Salty (salts) Sweet(sugars, aldehydes), Sour (acids), Bitter Umami Flavor receptors Balancing flavors |
Calories and metabolism Macronutrients Micronutrients
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Denaturation and Maillard Reactions Carmelization Denaturation Fermentation
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Stability Texture/mouth feel Safety Color
|
Energy and resource demand Food safety considerations Efficiency and economy |
Extraction Spherification Phase diagrams Sous vide cooking
|
Sample labs include Effect of Heat on Proteins; Gluten Balls and Sugar Cookies.
This program has been submitted for 0.2 ASHA CEUs (Various Levels; Related)
Instructor :
Dates : 06/28/18
Days : Thu
From : 4:00pm - 6:00pm
Fee : $ 10.00
Course Number : E067
Class is unavailable at this time please call 973-720-2354 for more information or other course options