Modernist Cuisine as an Introduction to Chemical Engineering

Chemical engineering is a challenging field to explain to first-year students. Food production processes are a safe and accessible way to introduce the students to basic engineering concepts. Modernist cuisine -- using scientific methods and engineering techniques to enhance classical cooking -- was...

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Bibliographic Details
Published inChemical engineering education Vol. 53; no. 2; pp. 80 - 84
Main Authors Piergiovanni, Polly R, Goundie, David A
Format Journal Article
LanguageEnglish
Published Chemical Engineering Education, Chemical Engineering Division of ASEE 2019
Subjects
Chemical Engineering
College Science
Concept Formation
Food
Science Experiments
Science Instruction
Science Process Skills
Scientific Concepts
Scientific Methodology
Teaching Methods
Pennsylvania
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Summary:Chemical engineering is a challenging field to explain to first-year students. Food production processes are a safe and accessible way to introduce the students to basic engineering concepts. Modernist cuisine -- using scientific methods and engineering techniques to enhance classical cooking -- was used as a hook to capture the attention of first-year engineering students and introduce them to chemical engineering. Using the science and engineering to create modernist cuisine novelties in the classroom is an exciting way to introduce students to chemical engineering. The module described in this paper, called Films, Foams and Spheres, introduces students to novel ways of manipulating foods to create modernist cuisine -- that is, using scientific methods and engineering principles to improve and enrich the way food is prepared.
ISSN:0009-2479
DOI:10.18260/2-1-370.660-106801