Embark on a captivating journey into the realm of Gastronomic Engineering with the "Introducción a la Ingeniería Gastronómica - ¡Ciencia en la Cocina!" course from Pontificia Universidad Católica de Chile. This course delves into the intricate relationship between engineering, food, and gastronomy, providing fundamental knowledge to comprehend the scientific and engineering principles underpinning food preparation, preservation, and culinary techniques.
Throughout the course, you will gain an understanding of the transformation of food structures through various culinary techniques. By studying the concept of Gastronomic Engineering, you will explore the material engineering and microstructure of food products and dishes. Furthermore, you will discover the impact of the environment on food properties and textures, and delve into the fundamental concepts of heat transfer and its influence on the physical changes in food during the cooking process.
By the end of this course, you will have acquired a valuable lexicon to access abundant scientific literature on food, empowering you to comprehend the intricate science underlying culinary endeavors. Join this course to unlock the scientific secrets of the culinary world and use your kitchen as a laboratory for rational experimentation with new techniques and ingredients.
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Dive into the course's modules to comprehend the scientific and engineering foundations of food preparation and preservation, exploring topics such as the structure of food, the role of water in culinary processes, heat transfer in cooking, and practical application through preparing a menu.
Module 1: Unveil the concept of Gastronomic Engineering and delve into the structures of edible materials, molecular gastronomy, and the scientific method. Gain insight into the transformative power of culinary techniques and the role of water and heat in food preparation.
Module 2: Explore the influence of water and the surrounding environment on food, understanding the complexities of water in foods, the concept of glass transition, and the impact of the environment on food properties.
Module 3: Investigate the role of heat in cooking, from the mechanisms of heat transfer to the structural changes in food. Understand the impact of different cooking methods and the science behind refrigeration and freezing.
Module 4: Culminate your learning by applying the principles of Gastronomic Engineering in the preparation of a specialized menu. From crispy sweet potato chips to delicate soufflés, gain hands-on experience in transforming scientific knowledge into delectable dishes.
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