Physics of cooking
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Coordinator: Albert Langedijk
Physics plays an important role in the science of cooking. For example in the solubility of solid substances in fluids, the transfer of heat, the viscosity of fluids, glass transition temperature of chocolate, etcetera.
In the course ’The physics of cooking’ the main focus will be on the following topics
- The influence of different concentrations of liquid / liquid solutions on the cooking temperature
- Thermal analysis of ingredients and processes
- The viscosity of Newtonian and non-Newtonian liquids
- The surface tension of a fluid and the effect on bubble and foam formation
- Mechanical analysis, e.g. stress-strain analysis of food
Student are able to:
- Describe in their own words the physical properties of the ingredients they use in the kitchen
- use mathematical formulas which describe the mechanical properties of food
- use mathematical formulas which describe the thermal reactions in cooking
- Students know and understand the basic physical principles of cooking
- Students can apply physical techniques in the preparation of food
- Students can document and present results.
Period: September – January
Or: February - June
Mode of instruction
Blackboard will be used for communication and exchange of documents
Will be provided
This course is part of the programme Science of Cooking, a student is required to follow all course included in this programme.
To register for this programme send an email with cv and motivation letter via firstname.lastname@example.org. Deadline for registration is 15th of June 2018.
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