Document Type

Presentation

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Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Publication Details

The module will be launched by Dr. Hervé This (Co-founder of molecular gastronomy) in Paris in September 2012.

Abstract

Molecular gastronomy is the study of the physical and chemical culinary transformations that occur during preparation, cooking and consumption. Molecular gastronomy differs from food science as the social, artistic and technical components of culinary and gastronomic phenomena are explored. At the Dublin Institute of Technology (DIT) the aim of developing molecular gastronomy modules is to use them as a tool to teach scientific principles to those who work in the Culinary Arts. Students and graduates can then apply their knowledge to develop and create novel dishes and food products. Scientific principles are taught, explained and demonstrated in the kitchen environment, in scientific laboratories and through the use of information technology such as Echo360 which is a lecture capture software system. Molecular gastronomy modules have been written and validated at levels 6 (basic), 8 (intermediate) and 9 (advanced) in accordance with the Irish National Framework of Qualifications. In addition a Ph.D (level 10) is currently being conducted in the subject area of molecular gastronomy. The School of Culinary Arts and Technology together with partners in AgroParisTech and The University of Naples will contribute to a transverse module in molecular gastronomy which is part of the Erasmus Mundus Master‘s in Food Innovation and Product Design. The module will be launched by Dr. Hervé This (Co-founder of molecular gastronomy) in Paris in September 2012. The pedagogical developments in molecular gastronomy in DIT are unique to Ireland.

DOI

https://doi.org/10.21427/D7KN1D

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