Online

Master's Course Advanced Molecular Gastronomy - Physical and Chemical Aspects of Flavour Pairing

Elevate your expertise in the food industry and delve into the fascinating world of molecular gastronomy. Join our immersive online master's course, where we unravel the profound influence of physical and chemical aspects on the stability of food products.

Discover the captivating relationship between wine and chocolate, exploring how their unique physical and chemical properties shape sensory perception. Unlock the art of skillfully pairing and create harmonious flavour combinations that captivate the palate.

Organised by Wageningen Academy
Date

Mon 13 May 2024

Duration 4 weeks (20 hours per week).
Price EUR 1,230.00

Why follow this course?

The course aims to teach students to combine physical and chemical sciences with gastronomy-relevant phenomena. The course will focus on the science behind different product categories regarding textural and flavour aspects. These aspects are introduced about developments in industry and restaurants.

The course included both physical and chemical aspects of these products. To combine such elements, we also have the part of flavour pairing.

Physical aspects

  1. Different physical phenomena in products are described, such as ice crystallization, phase behaviour, rheology, interfacial phenomena, gel formation, diffusion, and flavour release. These phenomena are discussed to understand the preparation, the stability and the shelf-life of the foods, which may be an important aspect for restaurants or industry
  2. For the different food products, the role of the ingredients are discussed with respect to the structure of the food (emulsion, dispersion, foam, interface)
  3. The structure of the food is related to textural (sensorial properties) of the different food products. The scientific understanding of the systems will allow you to change the structure of the food and thereby control the sensory perception of the food

Chemical aspects

  1. Chemical aspects important to understand the sensory perception are discussed, such as sweet and savoury. These are discussed in relation to the sensors present in our mouth to detect certain compounds
  2. Different ingredients related to sensory detection are discussed and the interactions between different compounds in food. The effect of time or processing conditions will be discussed and how these can alter the sensory perception
  3. The ingredients are discussed in terms of their functionality in different food products. The scientific understanding of these systems will allow you to control the stability of the products

In this part, we introduce how to combine chemical aspects (sweet, savoury) and physical aspects (texture of food) of sensory perception. We will discuss a model that can classify foods and beverages and gives guidelines for flavour pairing.

Programme & topics

This course offers a dynamic learning experience through a variety of engaging activities. You will have access to knowledge clips, which provide in-depth theoretical explanations on various topics. These clips are complemented by written materials that further enhance your understanding. Additionally, you can engage in digital case studies that allow you to apply the knowledge gained from the clips and written materials. These self-directed case studies empower you to explore and navigate the exercises.

You will receive valuable feedback throughout the course to support your learning journey. Get ready for an interactive and enriching experience.

What you'll learn

  • Identify the physical phenomena and understand the mechanisms of action that play a role in products such as ice-cream.
  • Understand the mechanisms behind important taste modalities (sweet, umami).
  • Be able to link structural aspects to texture and sensory perception.
  • Be able to link taste modalities to sensory perception.
  • Be able to analyse chemical and physical data to link the food ingredients to their function.

Capstone project

After completion of two or more courses, there is a unique opportunity to apply what you have learned. You can start a capstone project in consultation with a Wageningen expert in the field. It is a tailor-made project where you will write a short paper about your results and conclusions. During this online gastronomy and food pairing course, you will be coached by an expert.

The price of this course is €1,230,-.

Examination

Participation in the remote proctored exam is optional. If you decide not to participate in the exam, you do not qualify for a certificate and/or Micro-credentials. The certificate is included in the course price. The date of examination is 07/06/2024 (7 June 2024).

Practical information

Deadline registration

The deadline for registration for this online master's course is two weeks before the start date. If you register less than two weeks before the start date, we will do our best to enrol you in the course(s) you registered for before the course’s start date, but we can’t guarantee a timely start. Please contact the course coordinator for more information via the contact form.

Level of knowledge

To be able to participate in the course, you are expected to have at least a BSc level of education in Food Science and Technology or a related field, such as Chemical Engineering or Biotechnology.

English proficiency

The language of instruction of this course is in English. Admission to the course requires a level of English as defined at the website for Dutch nationals, EU nationals or nationals outside EU/EFTA respectively.

Micro-credentials and Edubadge

Upon successful completion, a digital Micro-credentials scertificate (EduBadge) with 3 study credits (ECTS) is issued.

The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course. More information can be found here.

Combining courses

When you want to learn more about ingredient functionality, other courses are also interesting! You can deepen your knowledge in a specific career field without completing a master's programme. You can register for any combination, but these are our suggestions:

Coordinated by

All online master's courses food technology