[{"command":"insert","method":null,"selector":".course-modal-ajax-placeholder-963904","data":"\u003Cdiv class=\u0022container content-rte\u0022\u003E\n \u003Cdiv class=\u0022row\u0022\u003E\n \u003Cdiv class=\u0022box col-md-6 bg-primary text-white\u0022\u003E\n \u003Ch2 class=\u0022h1 text-left\u0022\u003E Advanced Molecular Gastronomy\n\u003C\/h2\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EECTS :\n 5\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003ESemestre calendaire :\n Semestre 2\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003ED\u00e9tail du volume horaire\u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan class=\u0022field__label h4 mt-5 \u0022\u003ECours magistraux :\u003C\/span\u003E\n \u003Cspan\u003E12\u003C\/span\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan class=\u0022field__label h4 mt-5 \u0022\u003ETravaux pratiques :\u003C\/span\u003E\n \u003Cspan\u003E24\u003C\/span\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan class=\u0022field__label h4 mt-5 \u0022\u003EProjet :\u003C\/span\u003E\n \u003Cspan\u003E64\u003C\/span\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003ELangue d\u0026#039;enseignement\u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan\u003EAnglais\u003C\/span\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EEnseignement \u00e0 distance\u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan\u003Enon\u003C\/span\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022box col-md-6\u0022\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EProgramme \/ plan \/ contenus\u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan\u003E\u003Cp\u003EIndicative syllabus covered in the module and \/ or in its discrete elements\n\u2022\tIntroduction to MG module\n\u2022\tLecture: Overview of Molecular Gastronomy\n\u2022\tLecture: Introduction to Hydrocolloids\n\u2022\tKitchen: Practical application of Agar and Alginate\n\u2022\tLecture: Maltodextrin, Xanthan and Hemicellulose\n\u2022\tKitchen: Practical application of Maltodextrin, Xanthan\n\u2022\tLecture: Liquid Nitrogen and Dry Ice\n\u2022\tPractical: Practical application of Liquid Nitrogen\n\u2022\tLecture: Formalisms and Precisions\n\u2022\tKitchen: Precisions\n\u2022\tKitchen: Sous-vide\n\u2022\tLecture: Note-by-Note\n\u2022\tKitchen: Note-by-Note Demo\n\u2022\tStudents to work on Assignment\u003C\/p\u003E\u003C\/span\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EObjectifs d\u0026#039;apprentissage\u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan\u003E\u003Cp\u003E\u2022\tCritically evaluate the fundamental scientific and gastronomic theories of Molecular Gastronomy.\n\u2022\tProduce a novel and innovative dish\/cocktail using ingredients and techniques associated with Molecular Gastronomy.\n\u2022\tDevelop new skills to a high level including novel techniques\u003C\/p\u003E\u003C\/span\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EOrganisation g\u00e9n\u00e9rale et modalit\u00e9s p\u00e9dagogiques\u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan\u003E\u003Cp\u003E1 hour lecture followed by 2 hour kitchen class (in most weeks). Lectures delivered by Culinary Scientist (R\u00f3is\u00edn Burke) and Kitchen practicals by Culinary Arts lecturer (Pauline Danaher) and Culinary Scientist (R\u00f3is\u00edn Burke). The module runs over 12 weeks in Semester 2 in TU Dublin.\u003C\/p\u003E\u003C\/span\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EBibliographie\u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan\u003E\u003Cp\u003EThis, H. (2014). Note-by-Note Cooking: The Future of Food. Colombia Press\u003C\/p\u003E\n\u003Cp\u003EThis, H. (2013) Molecular Gastronomy: Exploring the Science of Flavor. Colombia Press\u003C\/p\u003E\n\u003Cp\u003EBurke, R.M., Danaher, P. \u0026amp; Hurley, D. Creating bespoke note by note dishes and drinks inspired by traditional foods. J. Ethn. Food 7, 33 (2020). https:\/\/doi.org\/10.1186\/s42779-020-00071-3\u003C\/p\u003E\n\u003Cp\u003EBurke, R.M. and Danaher, P. (2020). Assessment and Evaluation of Student Learning\nThrough a Project-based Assignment on Note by Note Cooking. International Journal of Food Studies. 9: 282-294.\u003C\/p\u003E\u003C\/span\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003Cdiv class=\u0022field-spacing\u0022\u003E\n \u003Cdiv class=\u0022field__label h3 dash\u0022\u003ENature de l\u0026#039;\u00e9valuation\u003C\/div\u003E\n \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n \u003Cspan\u003EEvaluation Continue non Int\u00e9grale\u003C\/span\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n \u003C\/div\u003E\n\u003C\/div\u003E\n","settings":null}]