Gastronomy is the science of flavor and tasting. It studies the interaction between human beings and what they eat and drink. Therefore, attention is paid both to the food and beverages: its nature, its production and its processing, and to people: the way they perceive their food and beverages, and all the factors that influence their perception and appreciation of the food and beverages. Practice is central, students explore. They explore the world of flavour and tasting in a broad sense. Food choices are more important than often thought: what we eat and drink and how it is produced has an enormous impact on people and planet, or rather health and sustainability.

One of the most important aspects of gastronomy is the understanding of flavor in all respects. Flavor itself refers to products and can therefore be considered as a rather objective concept. Tasting however, is by definition subjective. The whole process of tasting takes place in a certain environment, which can have a profound influence. Being successful in gastronomy demands a broad and practical knowledge of all these aspects. Gastronomy is an interdisciplinary science, incorporating and integrating knowledge from beta, alpha and gamma disciplines.

The present minor will primarily focus the central issue: Gastronomy.

• On the product side, both the raw materials and the finished products, the effects of preparation methods, the combination of food substances among each other and the combination of dishes with beverages. This part will be supported by lectures on food chemistry.
• On the human side: an in-depth treatment of the sensory systems involved in the tasting and the appreciation of food and beverages. This part will be supported by lectures on gastronomy.
• Humans and products, dishes and beverages are brought together, united in systematic tasting and judging activities. Here, it is important to be aware of the subjectivity of human beings, and to approach everything tasted in the most objective way possible, developing and using a common vocabulary that is as objective as possible, thus enabling the gastronomy experts to make their knowledge and skills available and useful for a much broader audience. This part will be supported by practical tastings and assignments.
• To enhance the understanding of gastronomy issues like health, sustainability and sensory research, will also be addressed.

Gastronomy and Innovation are the leading topics of the Hotel Management School Maastricht, throughout the curriculum. This minor is designed for students that want to specialize in the field and gather in-depth knowledge. This minor is one of a kind in the Netherlands, and open to students from other faculties from Zuyd, University of Applied Sciences and other schools as well. The minor language is English.

After the minor Gastronomy students know much more about culinary products, preparation, flavor & tasting. We have formulated the following objectives, divided over several main topics.

Gastronomy and Sensory Science

1. Describe and recognize flavors implementing the theories and models of flavor profiles, of food components and dishes.
2. Understand the structure and working of human sensorial systems and how influences food sensations.
3. Understand the extrinsic influences on flavor perception.
4. Design, recognize, describe, evaluate and justify successful combinations of foods and beverages by using sensory science, food design, flavor models and the culinary success factors.
5. Understand the implications of food on consumers’ health related to the food system.
6. Be able to conduct sensory food research and translate findings into evidence based decisions.

Sustainability

1. Explain the influence of consumer food choices on environmental- and social sustainability and potential trade-offs of the choices made in the design of the food experience concept
2. Understanding the implications  of the current food system on climate change, carbon cycles and biodiversity, and the resulting effects on the future of food.
3. Analyze the product lifecycle of food and recognize how its inputs and outputs affect environmental- and social sustainability.
4. Discuss the applicability of responsible and fair supply chains on the design of the food experience.

Food science

1. Describe the (bio)chemical composition of foods and beverages. 
2. Understand the structure of foods and beverages (on micro-, meso- and macro-scale) in relation to the final product. 
3. Understand the effect of processing on the (bio)chemical composition and structure of food and beverages in relation to the sensory profile. 

Food Experience and Design

1. As part of a group and under supervision, the student creates a gastronomic experience concept based on convincing and substantiated meal and sustainability choices with the goal of providing added value to the stakeholders concerned.
2. As part of a group and under supervision, the student translates food and hospitality trends (identified by the student him/herself) into newly designed and substantiated gastronomic experience concepts.
3. Design an innovative gastronomic experience following the food design thinking methodology integrating the knowledge developed in the Minor.
4. Create a (multisensory) gastronomic experience based on substantiate choices in line with the theories and methodologies presented.

As part of a group and under supervision, the student critically and continuously reflects and evaluates on the learning progress achieved individually and in the group decisions, in order to maintain or boost his/her own gastronomic experience concept.

Target group: all study programmes.

Compulsory:

• Klosse, P.R., The Essence of Gastronomy, 2013, CRC Press, ISBN: 978-1-4822-1676-9
• McGee, H., On Food and Cooking, 2010, Hodder & Stoughton General Division, ISBN: 9780340831496 , Nl versie: Over eten en koken, 2010, Nieuw Amsterdam Uitgevers, ISBN: 978-90-468-1393-5

Complementary:

• Kemp, Sarah & Hollowood, T. & Hort, Joanne. (2013). Sensory Evaluation: A Practical Handbook. 10.1002/9781118688076.
• Zampollo, F. (2018). Food design thinking. the complete methodology. Francesca Zampollo. Retrieved from https://search.ebscohost.com/login.aspx?direct=true&db=cat04966a&AN=zuyd.251874&site=eds-live
• Spence, Charles & Piqueras-Fiszman, Betina. (2014). The Perfect Meal: The Multisensory Science of Food and Dining. 10.1002/9781118491003.ch9.
• Several articles on Moodle for Sustainability
• Information on Moodle.
• Presentations

Description of meetings: Projects, lectures, practicals, workshops

Compulsory attendance 80 %.

Final grade for theory, defence (5 EC, 50%): 

Topics & weighting factor:

- Gastronomy 20%

- Sensory Science 20%

- Sustainability 20%

- Food Science 20%

- Food Experience Design 20%

Pass/resit: in case your score is less than a 5,5 per topic (Gastronomy, Sensory, Sustainability, Food Science and Food Experience Design), you have to do a re-sit on the topic that you fail

 

Final grade for practice (10 EC, 50%)

- Report 50%, topics & weighting factor:

- Food design: 15%

- Gastronomy 15%

- Sensory science 15%

- Food science: 15%

- Sustainability: 15%

- Language, structure and report skills: 10%

In case you score less than 5,5 (average weighted grade) you are entitled to re-sit rewriting the report according to the rubrics.

- Final Presentation 50%, topics & weighting factor:

- Food design: 20%

- Gastronomy 20%

- Sensory science 20%

- Food science: 20%

- Sustainability: 20%

- Organization of the event & group work 10%

 According to rubrics.

In case you score less than a 5,5 you do a re-sit of the final event with one A4 written reflection on the events’ successes, failures and recommendations/improvements related to each topic above.

 

Location: Bethlehemweg Maastricht