COURSE UNIT TITLE

: MOLECULAR GASTRONOMY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 4058 MOLECULAR GASTRONOMY ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR BAŞAK GÖKÇE ÇÖL

Offered to

Gastronomy and Culinary Arts

Course Objective

To inform about molecular gastronomy and its applications

Learning Outcomes of the Course Unit

1   Defines the concept of molecular gastronomy
2   nterprets the effects of cooking science on the quality and flavor of food
3   Explains molecular cooking techniques
4   Lists the equipment and chemicals used in molecular cuisine
5   Applies molecular cuisine recipes

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to Molecular Gastronomy The concept and development of molecular gastronomy
2 Applications of Molecular Gastronomy Areas of use of molecular gastronomy in the food and beverage industry.
3 Molecular Kitchen Equipment Features of tools and equipment used in molecular cuisine
4 Additives Used in Molecular Gastronomy I Additives and their properties used in gelling, foaming, and flavor and aroma transfer techniques.
5 Additives Used in Molecular Gastronomy II Additives and their properties used in cold cooking, powdering, encapsulation, and spherification techniques
6 Techniques Used in Molecular Gastronomy Gelification and foam creation
7 Techniques Used in Molecular Gastronomy Flavor and aroma transfer, and powdering
8 Techniques Used in Molecular Gastronomy Encapsulation technique
9 Techniques Used in Molecular Gastronomy Smoking and cold cooking
10 Techniques Used in Molecular Gastronomy Sous-Vide cooking technique
11 Laboratory-Based Technologies in Molecular Gastronomy The use of innovative technologies like ultrasound in molecular cooking
12 Example Recipes for Molecular Kitchen Techniques I Practical kitchen applications based on molecular gastronomy tools and techniques
13 Example Recipes for Molecular Kitchen Techniques II Practical kitchen applications based on molecular gastronomy tools and techniques
14 Example Recipes for Molecular Kitchen Techniques III Practical kitchen applications based on molecular gastronomy tools and techniques

Recomended or Required Reading

Durlu Özkaya, F., Aksoy, M., Özel, K., & Sezgi, G. (2018). Moleküler Gastronomi (1. baskı). Detay Yayıncılık.
This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor, New York Chichester, West Sussex: Columbia University Press, 2006. https://doi.org/10.7312/this13312
Barham, P., Skibsted, L. H., Bredie, W. L. P., Frøst, M. B., Møller, P., Risbo, J., Snitkjær, P., & Mortensen, L. M. (2010). Molecular gastronomy: A new emerging scientific discipline. Chemical Reviews, 110(4), 2313-2365. https://doi.org/10.1021/cr900105w

Planned Learning Activities and Teaching Methods

Lectures,question&answer,discussion, group work

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

Midterm (40%) + Final (60%)

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.

Contact Details for the Lecturer(s)

basakgokce.col@deu.edu.tr

Office Hours

Mondays 13:00-15:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 4 56
Preparation for midterm exam 1 6 6
Preparation for final exam 1 12 12
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 118

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.255
LO.35
LO.455
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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