Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed

Note by Note (NbN) cooking and 3D food printing individually and in combination allow for the creation of customized foods. A NbN recipe was developed and printed using a Procusini 3.0, 3D food printer. The recipe was adapted from a commercial powdered pastry dough recipe, to create two versions of a prototype food, containing in each case a different plant-based protein, i.e., soya (Glycine max L.) or hemp (Cannabis sativa). The printed foods were identical in shape and had a crisp consistency following cooking. They had different colours and contained different proteins in the amounts of 10.3 % of soya or 5.7 % of hemp before cooking, which increased to 17.5 % and 9.7 % respectively following evaporation of water during cooking. The main challenge was optimizing the consistency of each recipe mixture before adding it to the syringe prior to printing. The development of the prototype foods which were created in this study shows that recipes of pure compounds and/ or mixtures of compounds could be prepared by innovative chefs who want to surprise their diners. Food product developers can create customised foods for consumers, who wish to eat for example more plant-based proteins, those with allergies or intolerances to certain proteins and/or sports athletes

Interdisciplinary Teaching and Learning within Molecular Gastronomy Education: Does it Benefit Students?

Since the creation of Molecular Gastronomy (MG) as a scientific discipline in 1988 a variety of higher education modules and programmes in that discipline have developed around the world. At the Technological University Dublin, MG has been taught using an interdisciplinary approach since the academic year 2012/2013. A Culinary Science lecturer and a Culinary Arts lecturer work in synergy and teach an interdisciplinary group of Food Science (FS) and Culinary Arts (CA) students. The students’ work is assessed, in each academic year, using summative methods i.e. written exam and a project assignment. In the academic year 2016/2017 the assignment reports were, for the first time, jointly written by a member from each student group. The exam results in that academic year were compared and the discussion sections of the assignment reports were analysed for word frequencies. An open-ended questionnaire was also given to the students (n = 28) to get their opinions about the structure and organisation of the MG module. There was no significant difference in the total (exam + assignment) results of the FS and CA students (p ≥ 0.05). An analysis of results for the module, pre-interdisciplinary vs. interdisciplinary, shows that the CA students benefited significantly (p ≤ 0.05) from having FS students in the group whereas there was no significant difference in the FS results when there were CA students in the group (p ≥ 0.05). Almost all the FS students commented that they enjoyed the practical application of MG. Each student said that having an interdisciplinary teaching team added depth and made the module more complete. Results showed that when writing the discussion sections of the assignment report, it would be more beneficial for a CA student to write the discussion section together with a FS student. In conclusion interdisciplinary teaching and learning within Molecular Gastronomy education is beneficial for Culinary Arts and Food Science student participants

Project-Based Learning and Note by Note Cooking: Two ingredients to Enhance Student Learning and Creativity

Project-based learning and Note by Note cooking: Two ingredients to enhance student learning and creativity Róisín Burke and Pauline Danaher School of Culinary Arts and Food Technology, College of Arts and Tourism, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland. An innovative and sustainable agri-food sector is a high priority for many governments. Therefore, it is important for educators to adapt and revise their teaching and learning strategies to prepare students for the expectations and demands as future employees of the food sector or as academic researchers. Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at The Dublin Institute of Technology. The aim is to create a Note by Note dish or dishes to comply with the requirements of the annual International Note by Note contest which is held in Paris, France. Traditional foods are not used but instead foods were created using pure compounds or mixtures of compounds. To date over fifty innovative and sustainable foods have been designed, developed and created. The successes at international competition level (1st place in the student category for 4 of 5 entries over 5 years) have demonstrated that the application of Note by Note cooking through a PBL exercise enhances student learning and creativity

Note by Note: a New Revolution in Cooking

Note by note cooking is an application of Molecular Gastronomy. It was first proposed by French Physical Chemist and Molecular Gastronomy Co-founder, Hervé This. Note by Note dishes are being created as part of Ph.D. research in the Dublin Institute of Technology, Cathal Brugha Street

Assessment and Evaluation of Student Learning Through a Project-Based Assignment on Note by Note Cooking

Many innovative teaching and learning methods are used in higher level education including projectbased learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technological University Dublin (TU Dublin). The aim is to stimulate student learning and creativity by using Note by Note cooking in a PBL assignment while at the same time complying with the requirements of the annual International Note by Note contest which is held in Paris, France. Direct and indirect assessment methods were used to assign individual grades and to gather student feedback about the module. The direct methods were both formative and summative. The indirect method used was a student feedback questionnaire. Results to date (2012-2019) showed that 92% of learners successfully passed the module. However, further evaluation of individual assessment results revealed that most students achieved higher scores for finding and using resources, asking further questions and developing their own answers than for analysing, synthesising and evaluating information (P ≤ 0.01). Overall students were happy with the module content and said that they learnt about Note by Note cooking, chemical compounds, researching, independentthinking and perseverance. In future students should carry out a more in-depth analysis, synthesis and evaluation of information

The Tenderisation of Shin Beef Using a Citrus Juice Marinade

The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0–0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38% distilled water) mean pH decreased from 5.7 to 3.1 and mean sample weight increased by ∼65%. The mean Warner–Bratzler shear force value decreased from 178 to 44 N cm−2 following marination while mean sensory analysis scores for tenderness and juiciness increased following marination. A mean total collagen content of 1.4 g/100 g was recorded in shin beef of which 9% was soluble in unmarinated samples and 29% was soluble in marinated samples. The results indicated that the tenderisation of beef samples using a citrus juice marinade could be attributed to marinade uptake by muscle proteins and also to solubilisation of collagen

Developing Tasty and Nutritious Sustainable Foods Using Note by Note Cooking and 3D Food Printing

Aim: Note by Note (NbN) cooking and 3D food printing individually and in combination allow for the creation of customized nutritious foods. NbN cooking involves making foods from pure compounds or mixtures of compounds and allows for reduction of food spoilage and increase of the global output of agriculture. Method: NbN recipes were developed using pure compounds and mixtures of pure compounds, and printed with a Procusini® 3D food printer. The food item was selected. In this study, “Pasta” was selected for the soya and hemp samples and “Chocolate” for the pea protein sample. The recipes were prepared and the mixes were added to a 60mL cartridge, and then inserted into the printer which was then calibrated. The object for production was selected (lobster or cube). Production was started and the lobster (7 mins) or the cube (8 mins) were printed onto the silicone mat and then cooked for 15 mins at 150 oC in an Electrolux oven. Results: After a number of trials, to optimize the texture, a prototype savoury NbN recipe was developed which included cornflour, oil, sugar, salt, water, plant protein-rich ingredients i.e. either soya, hemp or pea-protein and dietary fibre. The three resulting mixes were printed either in a lobster shape (soya and hemp) or a cube shape (pea protein). During cooking of each sample there was loss of volume, due to water evaporation, but not of shape. The colour of each sample darkened and the texture became crisp. The final protein contents for the cooked soya lobster was 17.5%, 9.7% for the hemp and 12.9% for the pea protein. Conclusion: The recipes are prototypes and can be produced in various shapes, colours, flavours (including odours) and textures. The customized foods can be served to diners or developed as food products and allow for an expansion in creativity and innovation which addresses the dietary and sustainability requirements of a growing number of consumers e.g. vegan and/or lactose-intolerant, dietary needs of sports athletes and reduction of food waste