BEST: Baking Bread: the cooking chemistry

Place, Dates & Organisers	Other Highlights
Place: Rome, Italy Dates: 7 October 2014 to 14 October 2014 Season: autumn14 Organised by: BEST Group Rome University: Sapienza University of Rome (See University profile in BEST university centre)	Type: BEST Course on Technology Fee: 0.0 euro. Convert to Depending on the country of your university, the amount of fee can be lower. [Read more] Application until: 11 May 2014 at 23:00 CEST Application deadline has passed.
Academic Highlights
Participation requirements: No prior knowledge required Academic complexity: Basic [Read more] Working time: 23 hours (estimated)

General description

Have you ever wondered how the bread increases in volume with baking powder?

Have you ever wondered why the eggs explode in the microwave?

Have you ever wondered why the green vegetable cooked in an uncovered pot maintains its color better?

Have you ever wondered why sometimes the surface of the tea shines in rainbow colors?

Would you like to learn how not to cry while cutting onions?

Would you like to know why there is a pellicle on the surface of the heated milk?

These are all chemical and physical processes that take place during food processing that modify and transform it.

The awesome chefs of BEST Rome will teach you what is happening inside the food in order to control and implement it in a more creative way. You will learn more about how molecular cuisine was born and you will understand what happens during the most simple tasks in the kitchen!

So be prepared to come to the Eternal City to discover the secrets of cookingand use your talent to become the most famous chef in Rome! :)

Academic information

Fields of activity: Aerospace/Aeronautical Engineering , Agronomics/Forestry , Applied Sciences , Architectural Engineering , Architecture , Automotive Engineering , Biological/Biotechnical/Gene Engineering , Biology , Biomedical Engineering , Chemical Engineering , Chemistry/Chemical Technology , Civil Engineering , Computational Sciences , Computer Engineering , Computer Science/Automatic Control/Informatics , Control Engineering/Systems engineering , Economics/Business Administration/Marketing , Electrical/Electromechanical Engineering , Electronic/Electrotechnical Engineering , Environmental Engineering , Food Engineering , Geology , Industrial Engineering , Industrial Management , Machine & Instrument engineering/Design , Materials Engineering , Mathematics , Mechanical Engineering , Mechatronics , Medicine/Dental Medicine , Mining/Mineral Resources Engineering , Multimedia and Communication Design , Naval Architecture & Engineering , Optics/Optometry , Petroleum Engineering , Pharmacy , Physics/Physics Engineering , Power Engineering , Production Engineering/Management , Rural and Surveying Engineering , Telecommunications/Electronics , Territory Engineering , Textile Engineering & Technology , Transport Engineering , Veterinary Medicine
Content and topics: Learn chemical and physical processes behind cooking
Learning goals and objectives: Knowledge acquisition about chemical and physical processes that take place while cooking.
Examination type: Case Study
Number of ECTS credits issued: Not known yet [Read more]

Information for applicants

Selection criteria for participants: Motivation Letter

Practical arrangements

All of these are covered by the event fee.

Lodging during the event: Hostel
Food during the event: 3 meals per day, at least one hot
Transportation during the event: Public transportation

More information

For more information about this event, check out the following links (these links lead to outside this website - if they turn out to be unavailable, please try again later):

Event website: http://www.bestroma.org/events/auc14/
Event schedule: https://docs.google.com/file/d/0BxclzjZoIWWgc3lybjBMN3Q4dm8/edit
Event survival guide: https://docs.google.com/file/d/0B8mC8mNQ3_p7aHlfaTdJYWsxTm8/edit