Details

Faculty	Faculty of Science and Medicine
Domain	Physics
Code	UE-SPH.04670
Languages	English
Type of lesson	Lecture
Level	Master
Semester	SS-2023

Schedules and rooms

Summary schedule	Monday 10:15 - 12:00, Hebdomadaire (Spring semester)
Struct. of the schedule	2 hs hebdomadaires durant 14 semaines
Contact's hours	28

Teaching

Responsibles	Scheffold Frank
Teachers	Aubry Geoffroy Jacques
Description	Introduction to the physics of foods, cooking, formulations and the preparation of food ranging from everyday recipes to molecular cuisine. Much of the course content will be related to soft matter materials, rheology and phase behaviour and its use to create a particular culinary experience. The course will both feature ‘hard physics’ and hands-on demonstration experiments.
Training objectives	After the course the student should be familiar with basic concepts of the structure, rheology and perception of different categories of food such as 1) Emulsions 2) Foams 3) Creams, Sauces and Sorbets 4) Meat and Eggs 5) and some modern creations based on molecular gastronomy and the laboratory tools and ingredients required for their preparation.
Softskills	No
Off field	No
BeNeFri	Yes
Mobility	Yes
UniPop	No

Oral exam - SS-2023, Session d'été 2023

Assessments methods	By rating
Descriptions of Exams	20 min. oral examination

Oral exam - SS-2023, Autumn Session 2023

Assessments methods	By rating
Descriptions of Exams	20 min. oral examination

Oral exam - AS-2023, Session d'hiver 2024

Assessments methods	By rating
Descriptions of Exams	20 min. oral examination

Oral exam - SS-2024, Session d'été 2024

Assessments methods	By rating
Descriptions of Exams	20 min. oral examination

Oral exam - SS-2024, Autumn Session 2024

Assessments methods	By rating
Descriptions of Exams	20 min. oral examination

Oral exam - AS-2024, Session d'hiver 2025

Assessments methods	By rating
Descriptions of Exams	20 min. oral examination