Advanced Molecular Gastronomy

Notes Advanced Molecular Gastronomy (FPH31306). The notes are quite extensive but contain all information necessary to pass the course. They also contain parts of the lecture slides for better understanding of the course material.

Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Physics part (lectures, knowledge clips, reader): The subjects are: - Basic physical concepts in food matrices - Ice cream - Chocolate - Water diffusion in bread - Bakery products - Dissolution of powders - Cooking techniques - Flavour release

Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Chemistry part. Subjects are: - Taste perception - Bitterness in beer - Umami and taste enhancement - Sweetness and sweeteners - Astringency - Beer foam - Bubbles in bread - Crystal control in ice cream

summary of all lectures and knowledge clips of the course of 2020/2021