The Experts below are selected from a list of 522 Experts worldwide ranked by ideXlab platform
Hervé This - One of the best experts on this subject based on the ideXlab platform.
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Molecular Gastronomy
2016Co-Authors: Roisin Burke, Hervé This, Alan L. KellyAbstract:Molecular Gastronomy may be defined as the scientific discipline that explores the phenomena occurring during culinary transformations. In contrast with traditional approaches of food science and technology, which considered mostly the chemistry, physics, or biology of food ingredients and industrial transformations, the focus is on phenomena occurring during the preparation of dishes. Applications building on the principles of Molecular Gastronomy, such as ‘Molecular Cooking’ and ‘Note-by-Note cooking’ have emerged in recent years. Food scientists, culinary scientists, food engineers, and chefs are increasingly collaborating within these areas, whether in the kitchen or in industry. This article gives an overview of the development of this field and its impact across the food sector.
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Molecular Gastronomy an introduction
2016Co-Authors: Roisin Burke, Hervé This, Alan L. KellyAbstract:In the world of food science, Molecular Gastronomy is a term which is relatively new, but describes the convergence of the two long-established core food disciplines, i.e., food science and the art of the chef.
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Molecular Gastronomy is a scientific discipline and note by note cuisine is the next culinary trend
Flavour, 2013Co-Authors: Hervé ThisAbstract:For the past two decades, there has been much confusion about Molecular Gastronomy. This confusion has arisen because people ignore that the word Gastronomy does not mean cuisine, it means knowledge about food. Similar to ‘Molecular biology’, Molecular Gastronomy is a scientific discipline that looks for the mechanisms of phenomena occurring during dish preparation and consumption. As with any other scientific discipline, it can have many applications. One of the first was ‘Molecular cuisine’ but since 1994, ‘note by note cuisine’ has also been promoted. The latter involves preparing dishes using pure compounds, or more practically mixture of compounds obtained by fractioning plant or animal tissues, instead of using these tissues themselves. Note by note cuisine raises issues in various fields: science, technology, nutrition, physiology, toxicology and politics.
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Molecular Gastronomy in Lebanon
Journal of Culinary Science & Technology, 2012Co-Authors: Reine Barbar, Hervé ThisAbstract:Molecular Gastronomy was first introduced in Lebanon in 2011 through a series of conferences addressed to various audiences. Since then, actions followed to assure the perpetuity of this initiative and aim for the creation of a Lebanese group of Molecular Gastronomy, gathering people from different backgrounds (academia, food industries, and culinary chefs). A project funded by the Agence Universitaire de la Francophonie is currently underway by an academic team in Lebanon under the theme “Preservation and development of Lebanese cultural heritage through Molecular Gastronomy” to better understand scientifically the particularity of Lebanon's traditional recipes. This project will also expand its applications to other surrounding countries, given that they share some cultural aspects, especially in the culinary sector.
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Molecular Gastronomy in france
Journal of Culinary Science & Technology, 2011Co-Authors: Hervé ThisAbstract:Molecular Gastronomy (MG) has been developing in France since the very beginning of this scientific discipline, largely due to the fact that one of its co-founders resides in the country. Since 1995, a French group of Molecular gastronomists has been promoting the discipline in France, as well as other countries throughout the world. It should come as no surprise, then, given the large scope of MG, that activities in the field of, or related to, MG are numerous.
Hart A. John - One of the best experts on this subject based on the ideXlab platform.
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Molecular Gastronomy Meets 3D Printing: Layered Construction via Reverse Spherification
'Mary Ann Liebert Inc', 2018Co-Authors: D'angelo Greta, Hansen, Hans N., Hart A. JohnAbstract:The potential use of additive manufacturing (AM) techniques for processing of food can span from satisfaction of basic necessities to high-end cuisine and fine dining. The purpose of this study was to explore how AM, specifically extrusion-based layer-wise deposition, can be combined with the reverse spherification technique that is widely used in Molecular Gastronomy. First, by manual extrusion, we identify suitable recipes and ingredient concentrations to form freestanding features in a liquid bath. Subsequently, a desktop extrusion is adapted for the deposition of a calcium solution into an alginate bath first as a two-dimensional (2D) pathway and then as three-dimensional (3D) geometry by layer-wise deposition. The 2D geometries are measured and compared to a nominal geometry, to elucidate how tool speed and extrusion rate influence form and dimensional accuracy. We demonstrate that motorized extrusion-based AM can be combined with reverse spherification to form stable objects by gelation of fruit-based solutions. In addition, a wider set of manual experiments shows the possibility of combining different flavors and the creation of complex multilayer and multiflavor objects. Additional studies on the deposition precision are required to optimize the process of creating a full 3D geometry. This study shows that 3D printing via reverse spherification can bridge the gap between culinary art and AM technology, and enable new capabilities for creation of dining experiences. This is a step toward the digital design and manufacturing of unique edible objects with complex flavors, textures, and geometries
Job Ubbink - One of the best experts on this subject based on the ideXlab platform.
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Molecular Gastronomy : a food fad or science supporting innovative cuisine?
Trends in Food Science and Technology, 2008Co-Authors: César Vega, Job UbbinkAbstract:The concepts, history and approaches of Molecular Gastronomy are discussed with an emphasis on the relation to food science and technology. A distinction is made between Molecular Gastronomy and science-based cooking, where the first relates to the scientific understanding of the cooking and eating processes and the latter refers to the application of the principles and tools from science for the development of new dishes, particularly in the context of haute cuisine. We argue that science-based cooking is closely associated with significant technological developments, as the realization of novel dishes frequently requires the use of non-traditional ingredients or preparation techniques, which are often derived from those used in industrial food production. Several approaches towards the scientific understanding of foods are highlighted, including the complex disperse system (CDS) formalism of This and the systematic compilation and interpretation of scientific and non-scientific information relating to foods, their ingredients and preparation methods as shaped into its modern form by McGee. We discuss how chefs are dealing with the available systematic knowledge on food and cooking, and how Molecular Gastronomy can facilitate the cumbersome, but much needed discussions among food scientists and chefs. Finally, we discuss the implications of Molecular Gastronomy for society. This includes the way the general public is considering food, and how Molecular Gastronomy could inspire food technologists to increasingly emphasize aspects relating to food origin, quality, and creativity in their product development efforts.
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Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
Food Biophysics, 2008Co-Authors: Erik Van Der Linden, David Julian Mcclements, Job UbbinkAbstract:A review is given over the field of Molecular Gastronomy and its relation to science and cooking. We begin with a brief history of the field of Molecular Gastronomy, the definition of the term itself, and the current controversy surrounding this term. We then highlight the distinction between Molecular Gastronomy and science-based cooking, and we discuss both the similarities and the distinctions between science and cooking. In particular, we highlight the fact that the kitchen serves as an ideal place to foster interactions between scientists and chefs that lead to benefits for the general public in the form of novel and high-quality foods. On the one hand, it can facilitate the implementation of new ideas and recipes in restaurants. On the other hand, it challenges scientists to apply their fundamental scientific understanding to the complexities of cooking, and it challenges them to expand the scientific understanding of many chemical and physical mechanisms beyond the common mass-produced food products. In addition, Molecular Gastronomy forms an ideal base to educate the general public about the basic principles of science and cooking and how they can be utilized to improve the awareness of the role of food and nutrition for the quality of life.
Burke Roisin - One of the best experts on this subject based on the ideXlab platform.
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Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications
'Informa UK Limited', 2021Co-Authors: Burke Roisin, Kelly, Alan L, Lavelle Christophe, This Vo Kientza HervéAbstract:Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of Molecular Gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in Molecular Gastronomy, along with a practical guide, through selected examples, to Molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a light way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole Molecular Gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking
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Assessment and Evaluation of Student Learning Through a Project-Based Assignment on Note by Note Cooking
Dublin Institute of Technology, 2020Co-Authors: Burke Roisin, Danaher PaulineAbstract:Many innovative teaching and learning methods are used in higher level education including projectbased learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technological University Dublin (TU Dublin). The aim is to stimulate student learning and creativity by using Note by Note cooking in a PBL assignment while at the same time complying with the requirements of the annual International Note by Note contest which is held in Paris, France. Direct and indirect assessment methods were used to assign individual grades and to gather student feedback about the module. The direct methods were both formative and summative. The indirect method used was a student feedback questionnaire. Results to date (2012-2019) showed that 92% of learners successfully passed the module. However, further evaluation of individual assessment results revealed that most students achieved higher scores for finding and using resources, asking further questions and developing their own answers than for analysing, synthesising and evaluating information (P ≤ 0.01). Overall students were happy with the module content and said that they learnt about Note by Note cooking, chemical compounds, researching, independentthinking and perseverance. In future students should carry out a more in-depth analysis, synthesis and evaluation of information
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Interdisciplinary Teaching and Learning within Molecular Gastronomy Education: Does it Benefit Students?
Dublin Institute of Technology, 2018Co-Authors: Burke Roisin, Danaher PaulineAbstract:Since the creation of Molecular Gastronomy (MG) as a scientific discipline in 1988 a variety of higher education modules and programmes in that discipline have developed around the world. At the Technological University Dublin, MG has been taught using an interdisciplinary approach since the academic year 2012/2013. A Culinary Science lecturer and a Culinary Arts lecturer work in synergy and teach an interdisciplinary group of Food Science (FS) and Culinary Arts (CA) students. The students’ work is assessed, in each academic year, using summative methods i.e. written exam and a project assignment. In the academic year 2016/2017 the assignment reports were, for the first time, jointly written by a member from each student group. The exam results in that academic year were compared and the discussion sections of the assignment reports were analysed for word frequencies. An open-ended questionnaire was also given to the students (n = 28) to get their opinions about the structure and organisation of the MG module. There was no significant difference in the total (exam + assignment) results of the FS and CA students (p ≥ 0.05). An analysis of results for the module, pre-interdisciplinary vs. interdisciplinary, shows that the CA students benefited significantly (p ≤ 0.05) from having FS students in the group whereas there was no significant difference in the FS results when there were CA students in the group (p ≥ 0.05). Almost all the FS students commented that they enjoyed the practical application of MG. Each student said that having an interdisciplinary teaching team added depth and made the module more complete. Results showed that when writing the discussion sections of the assignment report, it would be more beneficial for a CA student to write the discussion section together with a FS student. In conclusion interdisciplinary teaching and learning within Molecular Gastronomy education is beneficial for Culinary Arts and Food Science student participants
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Project-Based Learning and Note by Note Cooking: Two ingredients to Enhance Student Learning and Creativity
Dublin Institute of Technology, 2018Co-Authors: Burke Roisin, Danaher PaulineAbstract:Project-based learning and Note by Note cooking: Two ingredients to enhance student learning and creativity Róisín Burke and Pauline Danaher School of Culinary Arts and Food Technology, College of Arts and Tourism, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland. An innovative and sustainable agri-food sector is a high priority for many governments. Therefore, it is important for educators to adapt and revise their teaching and learning strategies to prepare students for the expectations and demands as future employees of the food sector or as academic researchers. Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at The Dublin Institute of Technology. The aim is to create a Note by Note dish or dishes to comply with the requirements of the annual International Note by Note contest which is held in Paris, France. Traditional foods are not used but instead foods were created using pure compounds or mixtures of compounds. To date over fifty innovative and sustainable foods have been designed, developed and created. The successes at international competition level (1st place in the student category for 4 of 5 entries over 5 years) have demonstrated that the application of Note by Note cooking through a PBL exercise enhances student learning and creativity
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Molecular Gastronomy
'Elsevier BV', 2016Co-Authors: Burke Roisin, This Hervé, Kelly, Alan LAbstract:International audienceMolecular Gastronomy may be defined as the scientific discipline that explores the phenomena occurring during culinary transformations. In contrast with traditional approaches of food science and technology, which considered mostly the chemistry, physics, or biology of food ingredients and industrial transformations, the focus is on phenomena occurring during the preparation of dishes. Applications building on the principles of Molecular Gastronomy, such as ‘Molecular Cooking’ and ‘Note-by-Note cooking’ have emerged in recent years. Food scientists, culinary scientists, food engineers, and chefs are increasingly collaborating within these areas, whether in the kitchen or in industry. This article gives an overview of the development of this field and its impact across the food sector
Danaher Pauline - One of the best experts on this subject based on the ideXlab platform.
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Assessment and Evaluation of Student Learning Through a Project-Based Assignment on Note by Note Cooking
Dublin Institute of Technology, 2020Co-Authors: Burke Roisin, Danaher PaulineAbstract:Many innovative teaching and learning methods are used in higher level education including projectbased learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technological University Dublin (TU Dublin). The aim is to stimulate student learning and creativity by using Note by Note cooking in a PBL assignment while at the same time complying with the requirements of the annual International Note by Note contest which is held in Paris, France. Direct and indirect assessment methods were used to assign individual grades and to gather student feedback about the module. The direct methods were both formative and summative. The indirect method used was a student feedback questionnaire. Results to date (2012-2019) showed that 92% of learners successfully passed the module. However, further evaluation of individual assessment results revealed that most students achieved higher scores for finding and using resources, asking further questions and developing their own answers than for analysing, synthesising and evaluating information (P ≤ 0.01). Overall students were happy with the module content and said that they learnt about Note by Note cooking, chemical compounds, researching, independentthinking and perseverance. In future students should carry out a more in-depth analysis, synthesis and evaluation of information
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Interdisciplinary Teaching and Learning within Molecular Gastronomy Education: Does it Benefit Students?
Dublin Institute of Technology, 2018Co-Authors: Burke Roisin, Danaher PaulineAbstract:Since the creation of Molecular Gastronomy (MG) as a scientific discipline in 1988 a variety of higher education modules and programmes in that discipline have developed around the world. At the Technological University Dublin, MG has been taught using an interdisciplinary approach since the academic year 2012/2013. A Culinary Science lecturer and a Culinary Arts lecturer work in synergy and teach an interdisciplinary group of Food Science (FS) and Culinary Arts (CA) students. The students’ work is assessed, in each academic year, using summative methods i.e. written exam and a project assignment. In the academic year 2016/2017 the assignment reports were, for the first time, jointly written by a member from each student group. The exam results in that academic year were compared and the discussion sections of the assignment reports were analysed for word frequencies. An open-ended questionnaire was also given to the students (n = 28) to get their opinions about the structure and organisation of the MG module. There was no significant difference in the total (exam + assignment) results of the FS and CA students (p ≥ 0.05). An analysis of results for the module, pre-interdisciplinary vs. interdisciplinary, shows that the CA students benefited significantly (p ≤ 0.05) from having FS students in the group whereas there was no significant difference in the FS results when there were CA students in the group (p ≥ 0.05). Almost all the FS students commented that they enjoyed the practical application of MG. Each student said that having an interdisciplinary teaching team added depth and made the module more complete. Results showed that when writing the discussion sections of the assignment report, it would be more beneficial for a CA student to write the discussion section together with a FS student. In conclusion interdisciplinary teaching and learning within Molecular Gastronomy education is beneficial for Culinary Arts and Food Science student participants
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Project-Based Learning and Note by Note Cooking: Two ingredients to Enhance Student Learning and Creativity
Dublin Institute of Technology, 2018Co-Authors: Burke Roisin, Danaher PaulineAbstract:Project-based learning and Note by Note cooking: Two ingredients to enhance student learning and creativity Róisín Burke and Pauline Danaher School of Culinary Arts and Food Technology, College of Arts and Tourism, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland. An innovative and sustainable agri-food sector is a high priority for many governments. Therefore, it is important for educators to adapt and revise their teaching and learning strategies to prepare students for the expectations and demands as future employees of the food sector or as academic researchers. Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at The Dublin Institute of Technology. The aim is to create a Note by Note dish or dishes to comply with the requirements of the annual International Note by Note contest which is held in Paris, France. Traditional foods are not used but instead foods were created using pure compounds or mixtures of compounds. To date over fifty innovative and sustainable foods have been designed, developed and created. The successes at international competition level (1st place in the student category for 4 of 5 entries over 5 years) have demonstrated that the application of Note by Note cooking through a PBL exercise enhances student learning and creativity
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Note by Note: a New Revolution in Cooking
Dublin Institute of Technology, 2016Co-Authors: Burke Roisin, Danaher PaulineAbstract:Note by note cooking is an application of Molecular Gastronomy. It was first proposed by French Physical Chemist and Molecular Gastronomy Co-founder, Hervé This. Note by Note dishes are being created as part of Ph.D. research in the Dublin Institute of Technology, Cathal Brugha Street