Molecular Gastronomy: The Science of Flavor

Originally delivered Oct 26, 2011
Developed by: AIChE
  • Type:
    Archived Webinar
  • Level:
    Intermediate
  • PDHs:
    1.00

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What gives food its flavor? What makes some foods taste really good while others can be mediocre or even disgusting? How far can

science go in answering these and other questions that are so important for domestic cooks and chefs alike?

In this webinar, Professor Peter Barham addresses these and other questions. For example, he illustrates how we use all our senses to assess the food we eat: We use our eyes to see the color, shape and size; our ears to hear any sounds like sizzling or crackling; our hands to feel the texture; our tongues to sense the taste; our noses to sense the aroma; and all the nerves in our mouths to assess the “mouthfeel.” In practice, we integrate all these sensations into what we call the “flavor” and then decide whether or not we like it.

People working in any area of chemistry will find something to interest them and pique their curiosity – people working in the food industry will find much to surprise and delight them.

 

Save while you learn. This webinar is part of the specially discounted ‘Holiday Webinar Bundle’ offering three webinars for one low price. Click here for more information.

 

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Presenter(s): 

Professor Peter Barham

Peter Barham is a Professor of Physics at Bristol University UK, honorary Professor of Molecular Gastronomy in the Life Sciences faculty of the University of Copenhagen and honorary Research Associate at the Animal Demography Unit in Zoology at the University of Cape Town. In Bristol, as well as carrying out his own research in fundamental Polymer Physics and in the conservation of penguins, he is involved in undergraduate and post-graduate teaching and a range of adminstrative tasks. In...Read more

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AIChE Member Credits 1
AIChE Members $69.00
AIChE Undergraduate Student Members Free
AIChE Graduate Student Members Free
Non-Members $99.00
Webinar content is available with the kind permission of the author(s) solely for the purpose of furthering AIChE’s mission to educate, inform and improve the practice of professional chemical engineering. All other uses are forbidden without the express consent of the author(s). For permission to re-use, please contact chemepermissions@aiche.org.