{"id":6627,"date":"2017-05-09T17:25:11","date_gmt":"2017-05-09T21:25:11","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=6627"},"modified":"2018-03-28T17:49:13","modified_gmt":"2018-03-28T21:49:13","slug":"course-spotlight-science-of-food-and-cooking","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2017\/05\/09\/course-spotlight-science-of-food-and-cooking\/","title":{"rendered":"Course Spotlight: Science of Food and Cooking"},"content":{"rendered":"<p>The MLA in Gastronomy Program\u2019s course, the Science of Food and Cooking will be back by popular demand for the fall 2017 semester.<\/p>\n<figure id=\"attachment6634\" aria-describedby=\"caption-attachment6634\" style=\"width: 265px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" class=\"  wp-image-6634 alignleft\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/baking-science-cookie-variations-vryanphoto-img_4665.jpg\" alt=\"Baking science Cookie variations VRyanphoto IMG_4665\" width=\"255\" height=\"541\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/baking-science-cookie-variations-vryanphoto-img_4665.jpg 1780w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/baking-science-cookie-variations-vryanphoto-img_4665-300x636.jpg 300w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/baking-science-cookie-variations-vryanphoto-img_4665-768x1627.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/baking-science-cookie-variations-vryanphoto-img_4665-483x1024.jpg 483w\" sizes=\"(max-width: 255px) 100vw, 255px\" \/><figcaption id=\"caption-attachment6634\" class=\"wp-caption-text\">Students alter a cookie recipe&#8217;s ingredients resulting in differences in color and texture during a baking science experiment<\/figcaption><\/figure>\n<p>Through a combination of academic lectures and hands-on cooking experiments in BU\u2019s professional kitchen, students will take a comprehensive look at the molecular changes that occur as food is prepared and cooked. We will examine the science behind the transformation of milk into cheese and ice cream, what makes baked goods tender and dense versus light and airy, how the color of naturally occurring pigments in fruits and vegetables changes depending on conditions, and much more. Flavor science, sensory analysis, molecular gastronomy, and nutritional impact are encompassed in this exploration of the science of food. Students will also consider food science in broader social and cultural contexts.&nbsp;<\/p>\n<p>Join us for an engaging exploration of the science of food!<\/p>\n<p>Instructor Valerie Ryan is a food scientist and food studies scholar. She has worked for both government and industry in the areas of food science and nutrition research, sensory analysis, and product innovation. Ryan has focused her food studies research on the impact of taste preference on human evolution. As a food\u00a0 correspondent for the <em>Boston Globe<\/em>, she authored the column, \u201cA Side of Science,\u201d and numerous other articles and recipes.<\/p>\n<figure id=\"attachment6635\" aria-describedby=\"caption-attachment6635\" style=\"width: 242px\" class=\"wp-caption alignright\"><img loading=\"lazy\" class=\"  wp-image-6635 alignright\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/candy-science-and-crystallization-frank-carrieri-vryanphoto-img_4613.jpg\" alt=\"Candy science and Crystallization Frank Carrieri VRyanphoto IMG_4613\" width=\"232\" height=\"329\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/candy-science-and-crystallization-frank-carrieri-vryanphoto-img_4613.jpg 2674w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/candy-science-and-crystallization-frank-carrieri-vryanphoto-img_4613-449x636.jpg 449w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/candy-science-and-crystallization-frank-carrieri-vryanphoto-img_4613-768x1088.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2017\/05\/candy-science-and-crystallization-frank-carrieri-vryanphoto-img_4613-723x1024.jpg 723w\" sizes=\"(max-width: 232px) 100vw, 232px\" \/><figcaption id=\"caption-attachment6635\" class=\"wp-caption-text\"><strong>Student Frank\u00a0Carrieri\u00a0makes candy for an experiment on crystallization<\/strong><\/figcaption><\/figure>\n<p>The Science of food and Cooking, MET ML 619, is designed for graduate students in food studies and other non-natural science majors and does not require prerequisites. Classes will meet on Monday evenings, from 6 to 8:45 pm, beginning September 11. \u00a0Registration information can be found at http:\/\/www.bu.edu\/met\/for-students\/registration\/.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The MLA in Gastronomy Program\u2019s course, the Science of Food and Cooking will be back by popular demand for the fall 2017 semester. Through a combination of academic lectures and hands-on cooking experiments in BU\u2019s professional kitchen, students will take a comprehensive look at the molecular changes that occur as food is prepared and cooked. [&hellip;]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,10,18,1],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/6627"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=6627"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/6627\/revisions"}],"predecessor-version":[{"id":8208,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/6627\/revisions\/8208"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=6627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=6627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=6627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}