{"676107":{"#nid":"676107","#data":{"type":"news","title":"Lessons in Culinary Chemistry","body":[{"value":"\u003Cp dir=\u0022ltr\u0022\u003EIn what has to be a first for a Georgia Tech course, students are calling a class offered to Yellow Jackets enrolled in the \u003Ca href=\u0022https:\/\/chemistry.gatech.edu\/academics\/best-study-abroad-program\u0022\u003EBiomolecular Engineering, Science, and Technology (BEST) Study Abroad program\u003C\/a\u003E in Lyon, France\u0026nbsp;\u003Cem\u003Ed\u00e9licieux\u003C\/em\u003E\u0026nbsp;(delicious!).\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003EThe recently-developed course,\u0026nbsp;\u003Cem\u003EChemistry 2801 Special Topics: Cooking, Chemistry, and the Senses\u003C\/em\u003E, explores the link between chemistry, biology \u2014 and food.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003ECreated by \u003Ca href=\u0022https:\/\/chemistry.gatech.edu\/people\/cameron-tyson\u0022\u003E\u003Cstrong\u003ECameron Tyson\u003C\/strong\u003E\u003C\/a\u003E, principal academic professional and assistant dean for Academic Programs for the College of Sciences, the class combines chemistry lectures with four cooking sessions led by a chef from Lyon\u2019s L\u2019Atelier Gourmand cooking school.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003E\u201cI wanted students to enjoy connecting science \u2014 particularly chemistry and biology at the molecular level \u2014 with the sensory perception of what they eat, smell, and taste,\u201d says Tyson.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003EEach classroom lecture focused on a particular food category and explored the science behind it. Discussions centered on building blocks like carbohydrates, proteins, fats\/oils, and water with applications to specific foods like fruits, cheeses, and meats.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003ELyon\u2019s reputation as a city well-known for food played a factor in Tyson\u2019s decision to offer the class. Tyson selected local foods to supplement the lectures; he brought marzipan, a French candy, for his sugar and carbohydrates lesson and grapes for a wine-centered lecture.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003E\u201cLyon is famous around the world for its gastronomy,\u201d says Tyson. \u201cAs a foodie who loves to try new things, I enjoyed the opportunity to bring French culture and cuisine into a chemistry class.\u201d\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003EThe students appreciated the nontraditional \u2014 and flavorful classes.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003E\u201cProfessor Tyson made the class enjoyable, interactive, and practical,\u201d says fifth-year Chemical Engineering major\u003Cstrong\u003E\u0026nbsp;Oluwadarasimi (Dara) Jakande.\u003C\/strong\u003E\u0026nbsp;\u003Cstrong\u003E\u201c\u003C\/strong\u003EMy favorite part was the treats he brought to every class based on each topic he taught. Once, he made us do a blind taste test which was so much fun.\u201d\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003EThird-year Biochemistry major \u003Cstrong\u003EKaya McClincy\u003C\/strong\u003E agrees: \u0022Sampling all the different cheeses was especially interesting. I learned that French cheese has a much stronger taste than the cheese in the States, and I found I do not enjoy soft cheeses as much as I thought!\u0022\u003C\/p\u003E\u003Ch3\u003E\u003Cstrong\u003EThe joy of cooking\u003C\/strong\u003E\u003C\/h3\u003E\u003Cp dir=\u0022ltr\u0022\u003ELeveraging his background in chemistry, L\u2019Atelier Gourmand chef\u0026nbsp;\u003Cstrong\u003EBasile Trichakis\u003C\/strong\u003E guided students through menus, mirroring concepts Tyson taught in his lectures and ending with time for students to consume their culinary creations. Class favorites included pork filet mignon, \u003Cem\u003Ep\u00eache r\u00f4tie \u00e0 la camomille sauvage\u003C\/em\u003E (a dessert made with French peaches), shrimp bisque, and a mojito parfait.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003E\u201cHe helped make the course super enjoyable because he understood our brains as chemistry students,\u201d says third-year Chemistry major\u0026nbsp;\u003Cstrong\u003ESamantha (Sammy) Rizzo.\u003C\/strong\u003E \u201cWhile making delicious meals, we also learned about the makeup of food and why certain ingredients add flavor to a dish.\u201d\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003EThe students worked in pairs, collaborating on special projects and food preparation.\u0026nbsp;For the final project, students created a recipe and presented information about the chemistry behind a particular ingredient and how it relates to sensory perception.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003E\u201cI learned that cooking is not just an activity, it\u2019s an art \u2014 and that every aspect of cooking involves a chemical concept,\u201d says\u0026nbsp;Jakande. \u201cFor example, we learned about the Maillard reaction which occurs when heat transforms amino acids and proteins in food, creating a new flavor, color, and sometimes texture.\u201d\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003ERizzo also cited the dual nature of the class as helpful.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003E\u201cIt\u2019s one thing to hear why a molecule makes something taste a certain way or how it\u2019s sometimes better to tear an herb rather than cut it, but you really understand it when you actually create and consume a meal using the information you learned in class,\u201d explains Rizzo.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003EPlans are already underway to offer the class next summer in Lyon.\u003C\/p\u003E\u003Cp dir=\u0022ltr\u0022\u003E\u201cIt was a great first run,\u201d says Tyson. \u201cI love seeing that spark in students when they are learning something they know they will use every day and certainly cooking and food fits that category.\u201d\u0026nbsp;\u003C\/p\u003E","summary":"","format":"limited_html"}],"field_subtitle":"","field_summary":[{"value":"\u003Cp\u003E\u003Cem\u003EStudents\u0026nbsp;explored the fusion of scientific inquiry and French cuisine in a newly created course offered through the\u0026nbsp;Biomolecular Engineering, Science, and Technology (BEST) Study Abroad program in Lyon, France.\u003C\/em\u003E\u003C\/p\u003E","format":"limited_html"}],"field_summary_sentence":[{"value":"Study abroad students explored the fusion of scientific inquiry and French cuisine through a unique blend of chemistry lectures and hands-on cooking classes."}],"uid":"36607","created_gmt":"2024-08-20 15:12:42","changed_gmt":"2024-09-04 14:42:11","author":"ls67","boilerplate_text":"","field_publication":"","field_article_url":"","dateline":{"date":"2024-08-28T00:00:00-04:00","iso_date":"2024-08-28T00:00:00-04:00","tz":"America\/New_York"},"extras":[],"hg_media":{"674654":{"id":"674654","type":"image","title":"After instruction from the L\u2019Atelier Gourmand chef, second-year Chemical Engineering major Juan Pablo Gonzalez-Villaseca and second-year Biomedical Engineering major Alexis Vladescu prepare a Basque-style wok chicken for their entr\u00e9e.","body":"\u003Cp\u003EAfter instruction from the\u0026nbsp;L\u2019Atelier Gourmand\u0026nbsp;chef, second-year Chemical Engineering major Juan Pablo Gonzalez-Villaseca and second-year Biomedical Engineering major \u003Cstrong\u003EAlexis Vladescu\u003C\/strong\u003E prepare a Basque-style wok chicken for their entr\u00e9e.\u003C\/p\u003E","created":"1724169297","gmt_created":"2024-08-20 15:54:57","changed":"1724248539","gmt_changed":"2024-08-21 13:55:39","alt":"A young man strains tomatoes into a pan held by a young woman.","file":{"fid":"258204","name":"JuanPablo.jpg","image_path":"\/sites\/default\/files\/2024\/08\/20\/JuanPablo.jpg","image_full_path":"http:\/\/hg.gatech.edu\/\/sites\/default\/files\/2024\/08\/20\/JuanPablo.jpg","mime":"image\/jpeg","size":2285044,"path_740":"http:\/\/hg.gatech.edu\/sites\/default\/files\/styles\/740xx_scale\/public\/2024\/08\/20\/JuanPablo.jpg?itok=1uDnsMEU"}},"674653":{"id":"674653","type":"image","title":"Fifth-year Chemical Engineering major Dara Jakande and third-year Chemistry major Sammy Rizzo admire their \u201cfraisier,\u0022 a French sponge cake made with strawberries.","body":"\u003Cp\u003EFifth-year Chemical Engineering major Dara Jakande and third-year Chemistry major Sammy Rizzo admire their \u201cfraisier,\u0022 a French sponge cake made with strawberries.\u003C\/p\u003E","created":"1724168953","gmt_created":"2024-08-20 15:49:13","changed":"1724856561","gmt_changed":"2024-08-28 14:49:21","alt":"Two girls stare at a strawberry cake","file":{"fid":"258202","name":"Sammy.jpg","image_path":"\/sites\/default\/files\/2024\/08\/20\/Sammy.jpg","image_full_path":"http:\/\/hg.gatech.edu\/\/sites\/default\/files\/2024\/08\/20\/Sammy.jpg","mime":"image\/jpeg","size":215190,"path_740":"http:\/\/hg.gatech.edu\/sites\/default\/files\/styles\/740xx_scale\/public\/2024\/08\/20\/Sammy.jpg?itok=A5pYoxNq"}},"674656":{"id":"674656","type":"image","title":"Third-year Biochemistry major Kaya McClincy and third-year Chemical Engineering major Madeline \u0022Maddie\u0022  Murdock put the finishing touches on their entr\u00e9e.","body":"\u003Cp\u003EThird-year Biochemistry major Kaya McClincy and third-year Chemical Engineering major Madeline \u0022Maddie\u0022 \u0026nbsp;Murdock put the finishing touches on their entr\u00e9e.\u003C\/p\u003E","created":"1724169884","gmt_created":"2024-08-20 16:04:44","changed":"1724786638","gmt_changed":"2024-08-27 19:23:58","alt":"Two young women wearing aprons pose in front of a cooktop","file":{"fid":"258206","name":"Kaya.jpg","image_path":"\/sites\/default\/files\/2024\/08\/20\/Kaya_0.jpg","image_full_path":"http:\/\/hg.gatech.edu\/\/sites\/default\/files\/2024\/08\/20\/Kaya_0.jpg","mime":"image\/jpeg","size":2639576,"path_740":"http:\/\/hg.gatech.edu\/sites\/default\/files\/styles\/740xx_scale\/public\/2024\/08\/20\/Kaya_0.jpg?itok=ExFjc1y9"}}},"media_ids":["674654","674653","674656"],"related_links":[{"url":"https:\/\/chemistry.gatech.edu\/academics\/best-study-abroad-program","title":"BEST-Lyon, France Study Abroad Program Summer 2025"}],"groups":[{"id":"1278","name":"College of Sciences"},{"id":"85951","name":"School of Chemistry and Biochemistry"}],"categories":[{"id":"141","name":"Chemistry and Chemical Engineering"},{"id":"42911","name":"Education"},{"id":"134","name":"Student and Faculty"}],"keywords":[{"id":"192249","name":"cos-community"},{"id":"192259","name":"cos-students"},{"id":"109531","name":"Cooking and Science"},{"id":"146891","name":"cooking class"},{"id":"170733","name":"science of cooking"},{"id":"4896","name":"College of Sciences"},{"id":"178736","name":"BEST Study Abroad Program"},{"id":"166928","name":"School of Chemistry and Biochemistry"}],"core_research_areas":[],"news_room_topics":[{"id":"71871","name":"Campus and Community"}],"event_categories":[],"invited_audience":[],"affiliations":[],"classification":[],"areas_of_expertise":[],"news_and_recent_appearances":[],"phone":[],"contact":[{"value":"\u003Cp\u003ELaura S. Smith\u0026nbsp;\u003Cbr\u003ECommunications Officer II\u0026nbsp;\u003Cbr\u003ECollege of Sciences\u003C\/p\u003E\u003Cp\u003Elaura.smith@cos.gatech.edu\u003C\/p\u003E","format":"limited_html"}],"email":["laura.smith@cos.gatech.edu"],"slides":[],"orientation":[],"userdata":""}}}