Posts Tagged ‘Pia Snitkjær’

Copenhagen MG seminar: Meat stock (part 3)

Thursday, March 10th, 2011

Pia Snitkjær’s thesis on Investigations of meat stock from a molecular gastronomy perspective can be downloaded free of charge. Part I includes an excellent introduction to molecular gastronomy, part II covers meat stocks with and without red wine.

Pia Snitkjær was the first student in the molecular gastronomy project at the University of Copenhagen to complete her studies. She defended her PhD thesis on Investigations of meat stock from a molecular gastronomy perspective in December last year, and this was also the topic of her presentation at the recent seminar on molecular gastronomy at the University of Copenhagen. Meat stock is typically prepared by boiling meat, bones, vegetables, spices and herbs, and after straining the remaining liquid it is reduced in volume by further boiling. The central question in the thesis was how the reduction affects the flavor and texture of the stock. Cookbooks only specify the concentration factor, but not the time needed to achieve this reduction.

If you’re only interested in the conclusion from a gastronomic perspective the take home message was (more…)

Molecular gastronomy seminar at the University of Copenhagen (part 1)

Friday, March 4th, 2011


Homepage of the molecular gastronomy project at the University of Copenhagen (sorry – only in Danish as far as I know)

The research project Molecular gastronomy – the scientific study of deliciousness and its physical and chemical basis (Danish homepage) funded by The Danish Research Council was started in 2006. Led by prof. Leif Skibsted people from the Food Chemistry (Jens Risbo, Pia Snitkær Nielsen, Louise Mørch Mortensen) as well as the Sensory Science group (Michael Bom Frøst, Wender Bredie, Per Møller, Line Holler Mielby, Ditte Hartvig) at the Department of Food Science at Copenhagen University have been involved. In addition gastronomic entrepeneur Claus Meyer (noma co-founder) and physics professor Peter Barham (Bristol University) have contributed, as well as the chefs Thorsten Vildgaard (noma/Nordic Food Lab) and Bo Frederiksen (Meyers Madhus). Any of the names sound familiar? They should if you’ve read the recent review published in Chemical Reviews: Molecular Gastronomy: A New Emerging Scientific Discipline where several of the people involved in the project contributed as authors. This landmark paper summarizes and lays out research opportunities in molecular gastronomy, the branch of food science that deals with The art and science of choosing, preparing and eating good food to quote Thorvald Pedersens definition – he is a professor emeritus in chemistry that played an important role helping to establish molecular gastronomy as a research field at the University of Copenhagen.

To mark the end of the project a seminar was organized on March 2nd 2011. The program included the following presentations:
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