Gastronomy is the science of flavor and tasting. It studies the interaction between human beings and what they eat and drink. This emerging scientific field studies products and people, ranging from the composition of food and drinks, how and where they are produced and processed, how people perceive their food and beverages and look at the factors that influence their perception and appreciation. Liking is a motor of food choices. Therefore, studying food behavior, deliciousness, and liking is a vital part of solving the challenges in the food system.
[Waste & Circular Systems]: Decisions on food are made at home and in professional kitchens of the foodservice industry, including hospitals, elderly care, schools, etc. Cooking can improve the taste of food and make food more suitable for eating. However, cooking should not destroy the naturalness and benefits of ingredients. The specific tasks of culinary food science include refining cooking methods, research and development of new dishes, and reduction of food contamination and food waste during cooking.
Participants will investigate different aspects of gastronomy, including flavor theory, the effects of preparation techniques on flavor, such as cooking, poaching, braising, grilling, and frying, the role of sauces. And the power and potential of these techniques to design a better food system, with products that are good for humans and the planet.