Educational guide 2019_20 Faculty of Chemistry

Contents

Topic	Sub-topic
1. Introduction	The importance of cooking.
2. Food conservation	Dehydration. Heat sterilization. Refrigeration and freezing. The effect of air. Other forms of conservation. Changes in foods.
3. Cooking by heat treatment	Forms of heat treatment. The effects of heat treatment on food. Browning reactions.
4. Acids in the kitchen
5. Changes to the nutritional qualities of foods when cooked	Improving nutritional qualities when cooking. Loss of nutrients when cooking.
6. Changes to the colour of foods when cooked	Changes to the colour of meat. Changes to the colour of fruit. Changes to the colour of vegetables.
7. Changes to the flavour of foods when cooked	Food perceptions. Chemical and microbial reactions that modify the flavours of foods when cooked.
8. Textures in cooking	Foams and emulsions. Crystalline and vitreous states. Gels. The texture of meat.
9. Molecular gastronomy	Definition and history. Culinary innovation: new ingredients, new culinary techniques.