CUSC-415: Ingredient Functionality: Texture Development, Stability, and Flavor Release

Credits 3
This course examines how modern cooks and food technologists use ingredients in ways that earlier generations would never have imagined, increasingly relying on novel ingredients such as thickening and gelling agents. Thickening and gelling are fundamental techniques in cooking, and many modern functional ingredients extend the possibilities for creativity and innovation. Students will discover how ingredients can be used to thicken or gel under conditions that traditional thickeners and gelling compounds can't, and be introduced to the remarkable variety of thickening and gelling agents now available to the modern chef. The science of emulsions, foams, and colloidal suspensions will also be covered.
Culinary Science: Principles and Applications (CUSC-200), College Algebra (MTSC-110) or Calculus I (MTSC-205), Science Fundamentals (MTSC-115), Introduction to Statistics (MTSC-200), Culinary Chemistry (CUSC-310), Dynamics of Heat Transfer and Properties of Food (CUSC-315), Flavor Science and Perception (CUSC-320), and Research Methods: Scientific Evaluation of Traditional Cooking Techniques (CUSC-325).