Background+description

//**Food Science**//__

 **OBJECTIVE:**  To explore the scientific principles underlying food preparation and the sensory experience of eating

**DESCRIPTION:**  What makes some food more enjoyable to eat than others? What is occurring at the molecular level that makes a meal pleasurable to the palate? What techniques do the gastronomy chefs employ to enhance the dining experience? Food, unlike other basic needs, is uniquely valuable to tradition, culture, overall health, entertainment and experiential memory resulting in affinity or aversion.

 During our five days we will learn basic cooking techniques while explaining the biological and chemical processes involved (i.e. heat conduction, solubility, acid/base interaction, protein denaturing). Students will experiment with their own creative approaches to preparation. They will have the opportunity to apply their scientific knowledge and interests to the context of food science and see an experience physical science in a very real world setting, the kitchen. Students will be learning aspects of molecular biology, inorganic/organic chemistry, physiology and psychology as it relates to food. We will visit restaurants that employ molecular gastronomy techniques to learn from experts in their field. The week will culminate with students creating the dish of their choice and presenting it to a panel of taste testers to judge. Students will give the rationale for their approaches to meal preparation. They will be attempting to create a physically appealing, tasty (incorporating information they will learn about how taste really works, both physically as well as psychologically), unique and nutritious meal. //**Bon appétit and bon science!**//

**STUDENT REQUIREMENTS:**
 * **<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Students should have a genuine interest in the science behind cooking. Although there will be food preparation during the week, the primary goal is to understand what is happening during food preparation. **
 * <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 3em; padding-right: 0px; padding-top: 0px;"><span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 9pt; font-style: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;">**<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Students should be willing to work in the kitchen in groups as well as individually. **
 * <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 3em; padding-right: 0px; padding-top: 0px;"><span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 9pt; font-style: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;">**<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Students should be willing to take instruction from faculty as well as chefs in the field for both safety and effective food preparation time. **