MOLECULAR GASTRONOMY

Basic macromolecule of food: water, fat, protein and carbohydrates (0.5 CFU). Chemistry and physics of molecules: interaction and modifiable factors that affect the interaction acid / base, oxidation and changes related to heat and cold (0.5 CFU).
Backgrounds on taste, flavor and other sensory characteristics (0.5 CFU). Physical and chemical characteristics of dairy products such as milk, cream and yoghurt (0.5 CFU).
Effect of freshness on coagulation of egg proteins in function of time, temperature and pH. Factors influencing the volume and stability of the foams egg (face to face lessons 0.5 CFU, exercitations 0,25 CFU). Maillard reactions and caramelization reactions (0.5 CFU). Changes of muscle proteins as affected by meat tenderizing and by preparation methods: roasting, frying, grilling, stewing and braising (0.5 CFU). Additives: structure and functions (0.8 CFU).

Physical and chemical changes that occur during storage and processing of vegetables. Enzymatic browning , the role of pH , osmosis, and other factors affecting the sensory characteristics of vegetable preparations (0.5 CFU) .
Factors affecting gelatinization of starch. Factors that influence the production of CO2 by the yeast and the effect on the protein structure of the dough (face to face lessons 0.5 CFU, guided visits 0.5 CFU). Effect of various types of raising agents for the preparation of batters and cakes. The rise of the dough by incorporating air into egg whites , or through the steam produced by the melting of the fat (face to face lessons 0.5 CFU, exercitations 0.25 CFU). Spherification, culinary process for shaping a liquid into spheres which visually and structurally similar to caviar (face to face lessons 0.2 CFU, exercitations 0.25 CFU).