Teaching science to chefs: The benefits, challenges and opportunities

Christensen, Morten; Stuart, Rachel Edwards

doi:10.1016/j.ijgfs.2019.01.001

Cited by 7 publications

(3 citation statements)

References 6 publications

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“…A multitude of professional cooks and chefs, having great practical experience, are eager to expand their understanding of the science and engineering behind their dishes [81,85]. Most of them realize that innovation is key to their business and the scientific method an efficient way of experimentation in their test kitchens [10].…”

Section: Culinary Arts and Hospitality Management Students And Chefsmentioning

confidence: 99%

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Aguilera

Moreno

2021

Food Eng Rev

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Understanding concepts of food engineering (FE) is fundamental for professionals in the discipline, necessary for food scientists, appealing to non-food science students, and valuable for curious cooks. The challenge of teaching FE is delivering meaningful learning outcomes to the different backgrounds, motivations, and interests of the audiences. This article delves into the origins of FE in academia and the influence on teaching of an expanding food processing industry. Current trends demand a FE education with a wider scope, focused on consumer needs and wants that convey elements of food product design, sustainability, innovation, and culinary applications, among others. Although the core concepts of FE have remained practically the same, new teaching methodologies call for expanded computational abilities, ample access to online contents, and active learning, student-centered approaches. As a case study, we describe the implementation of an elective flipped classroom course on engineering, science, and gastronomy for undergraduate students that include in-class demonstrations by chefs.

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Section: Culinary Arts and Hospitality Management Students And Chefsmentioning

confidence: 99%

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Aguilera

Moreno

2021

Food Eng Rev

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“…Although this combination may indicate that these degrees are offered in an interdisciplinary fashion, it is not always the case. Christensen and Stuart (2019:1) mention that "Traditionally, Food Science has not been taught in culinary schools -this discipline has always been one reserved to aspiring scientists (rather than chefs) as part of mainstream University degrees …". This is to a certain degree still true at UY, where the Department's Consumer Science division offers degrees in Culinary Science, Consumer Science: Food Retail Management and Consumer Science: Hospitality Management, as well as food-related subjects to dietetics and nutrition students.…”

Section: Introductionmentioning

confidence: 99%

Teaching mise-en-place: Student perceptions of the cooking pro forma process

Fisher

Louw

2020

International Journal of Gastronomy and Food Science

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“…. For instance, over a thousand years, people have been preparing food, and as well as other skills, the knowledge associated with cooking has traditionally been passed on between mother or father and child (Christensen & Stuart, 2019). Consequently, our food choices are based on learning and cultural transmission (Rozin, 2005).…”

Section: Cross-cultural Studies In the Food Pairing Fieldmentioning

confidence: 99%

Food and beverage pairing from a sensory and cultural perspective = Maridaje de alimentos y bebidas desde una perspectiva sensorial y cultural

Covarrubias

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MÉXICO 2021Este proyecto es principalmente gracias a ustedes.Al Dr. Héctor, por su guía, por la dirección de este trabajo y por todas las enseñanzas personales y académicas que me brindó a lo largo del mismo.A Paula, porque a pesar de la distancia, siempre tuvo momentos para brindarme su ayuda. Gracias por todas las sugerencias y apoyo para mejorar este proyecto.A Carlos, gracias por tus consejos, sugerencias, por haber tenido tu apoyo desde el comienzo de este proyecto y por estar siempre al pendiente en cada uno de los pasos del mismo.Finalmente, gracias a mis compañeros de laboratorio, amigos, los cuales hicieron mucho más divertida esta etapa. 4 SUMMARYThis thesis focuses on the study of food and beverage pairing perception, with the objective of increasing our understanding of the cultural and sensory phenomena underlying the act of pairing. Over the last few years, food pairing has received increasing attention among scientists, chefs, and gastronomists who want to find successful food combinations and identify a pattern of how consumers pair certain foods. In consequence, food and beverage pairing has been studied by diverse disciplines like gastronomy, sensory science, consumer research, and history. Most of the available research has stated that, besides the intrinsic characteristics of products, such as their chemical and physical properties, several factors influence the way consumers pair food, with culture being a key factor. Despite the popularity of food pairing, there is still a lack of agreement about which methods are more appropriate for its research in sensory and consumer science fields. Therefore, the main scope of this thesis is the use of non-traditional and innovative methods that enable the study of food and beverage pairing through the eyes of consumers in different cultures. Social media investigation and projective mapping with consumers were explored as alternatives to traditional methods. In addition, the influence of culture on the perception of food and beverage pairing was investigated. Resultsshowed that social media could be a suitable methodology to research the relationship between foods and beer pairing across countries. In particular, image-based platforms could provide detailed information regarding food-beverage pairing and its context of consumption. In the case of projective mapping, the method proved to be a valuable tool for exploring consumers' food-beverage pairing and made it easy to understand the similarities and differences across participants from different cultures. To sum up, the results of this thesis showed that non-traditional methodologies could be used to better understand consumers perception regarding food and beverage pairings, as well as to explore the influence of culture.

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Teaching science to chefs: The benefits, challenges and opportunities

Cited by 7 publications

References 6 publications

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Teaching mise-en-place: Student perceptions of the cooking pro forma process

Food and beverage pairing from a sensory and cultural perspective = Maridaje de alimentos y bebidas desde una perspectiva sensorial y cultural

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