Akademik Dersler - Tanıtım

Course Introduction Information


Code - Course Title	FİZ237 - Science and Food
Course Type	Elective Courses
Language of Instruction	Türkçe
Laboratory + Practice	2+0
ECTS	3.0
Course Instructor(s)	OSMAN GÜLDEMİR
Mode of Delivery	Face to face
Prerequisites	None
Courses Recomended	None
Required or Recommended Resources	Barham, P. (2013). Physics in the kitchen. Flavour 2, 5 https://doi.org/10.1186/2044-7248-2-5Barham, Peter. (2007). The Science of Cooking. Springer.Cassi, Davide. (2011) Science and cooking: the era of molecular cuisine. EMBO reports. 12, 191–196. https://doi.org/10.1038/embor.2011.18 Farrimond, Stuart. (2017). The Science of Cooking: Every Question Answered to Perfect your Cooking. Dorling Kindersley.Field, Simon Quellen. (2011). Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press.Greer, Sandra C. (2023). Chemistry for Cooks An Introduction to the Science of Cooking. The MIT Press.McGee, H (2008) Modern Cooking, Science, and the Erice Workshops on Molecular and Physical Gastronomy. Some History and Documents. http://www.curiouscook.com/cook/erice.php
Recommended Reading List	Barham, P. (2013). Physics in the kitchen. Flavour 2, 5 https://doi.org/10.1186/2044-7248-2-5Barham, Peter. (2007). The Science of Cooking. Springer.Cassi, Davide. (2011) Science and cooking: the era of molecular cuisine. EMBO reports. 12, 191–196. https://doi.org/10.1038/embor.2011.18 Farrimond, Stuart. (2017). The Science of Cooking: Every Question Answered to Perfect your Cooking. Dorling Kindersley.Field, Simon Quellen. (2011). Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press.Greer, Sandra C. (2023). Chemistry for Cooks An Introduction to the Science of Cooking. The MIT Press.McGee, H (2008) Modern Cooking, Science, and the Erice Workshops on Molecular and Physical Gastronomy. Some History and Documents. http://www.curiouscook.com/cook/erice.php
Assessment methods and criteria	Assignments, Presentation, Midterms, Final exam
Work Placement	None
Sustainability Development Goals

Content

Weeks	Topics
Week - 1	Basic definitions, concepts regarding science and food
Week - 2	Food movements
Week - 3	Taste, smell and flavor
Week - 4	Texture, viscosity, flexibility
Week - 5	Basic culinary techniques
Week - 6	Salt, oil, acid and heat
Week - 7	Basic sciences and cooking
Week - 8	Experimental food preparation
Week - 9	Fermentation
Week - 10	Caramelization
Week - 11	Emulsification, diffusion
Week - 12	Foaming, fluffing
Week - 13	Gelation
Week - 14	Science and cooking practices

Learning Activities and Teaching Methods

Teaching Methods
Lecture
Discussion
Demonstration
Competences
Productive
Organization and planning

Assessment Methods

Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
1.Midterm Exam	1	40
Final Exam	1	60
Toplam (%)		100