CEICS, Campus of International excellence southern catalonia Coordinated by URV · Rovira i Virgili University

Nobel campus Programme

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Campus evening experience: "Culinary Chemistry. Evolution 1821 to 2012"

Pere Castells (F. Alícia)/Claudi Mans (UB)

03/07/201217:30 - 19:00

Theoretical and practical session about Chemistry and Kitchen, Processes, Psysicochemistry and  Products.

Speakers

SESSION PROGRAMME

CHEMISTRY AND KITCHEN
  • Introduction
PROCESSES
  • Phase diagram of water and culinary processes
  • Distillation: Rotaval. coffee distillation
  • Thermostatic bath and vacuum kitchen
  • Cooking fish at 50ºC (1 min)
  • Cooking eggs at 65-70ºC (60 min)
  • Microwave oven: chocolate muffin
  • Liofilization: examples of products
PHYSICOCHEMISTRY
  • Wetting: flotation of chocolate chips
  • Introduction to disperse systems
PRODUCTS: PHYSICAL CHANGES
  • Foams: in situ preparation of a foam with a stirrer
  • Emulsions: lactonesa, agar omelette
  • Gels: cubiceggs, cava in xhantan
PRODUCTS: CHEMICAL CHANGES
  • Sferifications: direct, inverse, encapsulation of olive oil
  • Maillard reactions and caramelization: experiments

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Nobel campus 2012 Program scheduleRegistration

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Ministerio de Educación Distinguished as a Campus of International Excellence by the Ministry of Education

Financed by the Spanish Ministry of Education at the 2009 call for proposals.