[{"command":"insert","method":null,"selector":".course-modal-ajax-placeholder-964047","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  Molecular and Physical Gastronomy\n\u003C\/h2\u003E\n                  \u003Cdiv class=\u0022field-spacing\u0022\u003E\n        \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EECTS :\n          3\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          Semester 1\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\u003E6\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 dirig\u00e9s :\u003C\/span\u003E\n                                      \u003Cspan\u003E9\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 tutor\u00e9\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\u003EApprentissage autonome :\u003C\/span\u003E\n                                      \u003Cspan\u003E9\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\u003EPr\u00e9requis\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003ECompleted M1 FIPDes\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\u003EProgramme \/ plan \/ contenus\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003EAs this course\u0027s content corresponds to \u201cMolecular Gastronomy for innovation\u201d, it has to include informations+concepts+methods+values+anecdotes on the various items:\u003C\/p\u003E\n\u003Col\u003E\n\u003Cli\u003ECooking: its social link, art, technique components\u003Cbr\u003E\nDiscovering cuisine: what it is, cultural aspects, history, particular regional developments, ways of doing, organization, relationship with the food industry\u003Cbr\u003E\n1.2. Social link: how it is achieved, how it could be improved, what \u201ceating\u201d means\u003Cbr\u003E\n1.3. The art component of cuisine: what is art, what is culinary art, how artists work, their goals and methods\u003Cbr\u003E\n1.4. The technical component of cuisine\u003Cbr\u003E\n1.4.1. First order descriptions of culinary processes (chemical, physical), based on the use of the \u201cformalism for disperse systems\u201d (DSF)\u003Cbr\u003E\n1.4.2. Green chemistry and cuisine: the extent of chemical modifications during culinary processes and their importance for regulation\u003Cbr\u003E\n1.4.3. The issue of potential vs. actual bioactivity (including bioavailability, bioaccessibility, matrix effects)\u003C\/li\u003E\n\u003Cli\u003ETraditional cuisine:\u003Cbr\u003E\n2.1. Culinary definitions\u003Cbr\u003E\n2.2. Culinary precisions: a key for innovation\u003Cbr\u003E\n2.2.1. How to collect them?\u003Cbr\u003E\n2.2.2. How to test them?\u003Cbr\u003E\n2.2.3. What to do with results?\u003Cbr\u003E\n2.2.4. The \u201cthird part\u201d\u003C\/li\u003E\n\u003Cli\u003EMolecular Cuisine: introducing new tools, new methods, new ingredients\u003Cbr\u003E\n3.1. New tools (liquid nitrogen, rotary evaporator, filters, sonication probes, siphons, pianocktails...)\u003Cbr\u003E\n3.2. New ingredients (additives, various flavourings and food improving agents)\u003Cbr\u003E\n3.3. New methods (various formalisms for innovation)\u003C\/li\u003E\n\u003Cli\u003ENote by Note Cuisine: food for tomorrow\u003Cbr\u003E\n4.1. What it is\u003Cbr\u003E\n4.2. How it works\u003Cbr\u003E\n4.3.\u0026nbsp;Questions around (politics, sociology, toxicology, economy, science, technique...)\u003C\/li\u003E\n\u003Cli\u003EMethodology\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cp\u003E5.1 Main processes involved in dishes preparation, How to deal with complex systems (methodology)\u003C\/p\u003E\n\u003Cp\u003E5.2.\u0026nbsp;Methodology for food innovation\u003Cbr\u003E\n5.3. Methodology for technology transfer\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\u003EThis course aims at training professionals of food innovation.\u0026nbsp;It will give:\u003C\/p\u003E\n\u003Col\u003E\n\u003Cli\u003ESome knowledge produced by the scientific discipline called Molecular and Physical Gastronomy,\u003C\/li\u003E\n\u003Cli\u003EA good understanding of the different natures of science and technology,\u003C\/li\u003E\n\u003Cli\u003EA methodology for innovation (technology transfer), including a technological typology.\u003Cbr\u003E\nThe students will be taught to recognize that \u201cfood\u201d is what we eat, rather than food ingredients: it is prepared from food ingredients, after some processing (thermal, mechanical...) that we shall call \u201cculinary preparations\u201d or simply \u201ccooking\u201d.\u003Cbr\u003E\nCulinary activities are sometimes limited to putting parts together, but most of the time they involves physical and chemical modifications, through mechanical, thermal, biological actions. The aim of the scientific discipline called Molecular and Physical Gastronomy is to investigate such modifications and their effects. More precisely, Molecular and Physical Gastronomy is the scientific discipline which looks for the mechanisms of culinary transformations during dish preparation and consumption. Of course, such scientific investigation has applications in education or technology (i.e. improving technique).\u003C\/li\u003E\n\u003C\/ol\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\u003EDuring this module:\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E1. Written course materials are distributed (PDF + access to supplementary documents on the AgroParisTech seafile)\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E2. Lectures\/discussions are organized, with students taking turns leading the sessions\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E3. The preparation of a scientific article is done in groups\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E4. Discussions follow the work.\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\u003EModalit\u00e9s p\u00e9dagogiques particuli\u00e8res\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003EGroup work, following lectures\/discussions, about lectures written and given in advance.\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\u003EComp\u00e9tences\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003EStudents who successfully complete this module will:\u003Cbr\u003E\n\u2022 have a knowledge of the main physical and chemical phenomena occurring during culinary practice, and in particular food transformation\u003Cbr\u003E\n\u2022 understand the work achieved during Molecular Gastronomy activities\u003Cbr\u003E\n\u2022 understand how technology works\u003Cbr\u003E\n\u2022 know some important applications of Molecular Gastronomy\u003Cbr\u003E\n\u2022 be able to produce novel and innovative dishes\/drinks using methods, ingredients and techniques introduced as technological applications of Molecular Gastronomy\u003Cbr\u003E\n\u2022 know the methodology for Technology Transfer, Team Management for Food Technology, Problem solving\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., Molecular Gastronomy. New York: Columbia University Press. 2009.\u003Cbr\u003E\nAguilera JM, Edible structures, 2013.\u003Cbr\u003E\nBelitz, Grosch, Schieberle. Food chemistry. Berlin: Springer Verlag.\u003Cbr\u003E\nThis H. Building a meal. New York: Columbia University Press, 2010.\u003Cbr\u003E\nThis H. Cooking, a quintessential art. Los Angeles: The University Press of California. 2010.\u003Cbr\u003E\nhttp:\/\/www.agroparistech.fr\/podcast\/Molecular-Gastronomy-activities-and-teaching-in-AgroParisTech.html\u003Cbr\u003E\nhttp:\/\/www.agroparistech.fr\/podcast\/Scientific-communication.html\u003Cbr\u003E\nhttp:\/\/www.agroparistech.fr\/podcast\/How-to-use-FMS.html\u003Cbr\u003E\nhttp:\/\/www.agroparistech.fr\/podcast\/Note-by-Note-cuisine.html\u003Cbr\u003E\nhttp:\/\/www.agroparistech.fr\/podcast\/DSF-Disperse-Systems-Formalism.html\u003Cbr\u003E\nhttp:\/\/www.agroparistech.fr\/podcast\/Molecular-Gastronomy-and-formulation.html\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}]