At the SPIN center, Gianluca Lavalle, a professor-researcher in the PEG department (Process for Environment and Geo-Ressources), invites his students to discover culinary fluid mechanics. From creating cocktails and kneading bread to preparing coffee and finishing with tiramisu, this module tests new teaching methods in the form of a cooking workshop.
For the first class, students made grenadine pearls. Mixed with agar-agar, the grenadine is then added to oil using a syringe. It forms pearls that sink to the bottom of the oil, which the students must then filter and rinse with water. The grenadine pearls are then edible and can be used in cooking.
While this protocol is followed by chefs collaborating with scientists in the kitchen to optimize the taste, texture, and process of their recipes, this workshop primarily allows students to apply scientific concepts to everyday life.
The next day, the students turned into bakers. They prepared their bread and applied a different treatment to each piece of dough to observe how air evolved within it. The dough that was folded more often was airier and showed more pronounced air bubbles. Some pieces of dough were also scored to create an escape for air during baking.
These small-group workshops will conclude with a tiramisu tasting—and perhaps some culinary callings among our young engineering students?
Thanks to Gianluca Lavalle for his welcome and explanations, as well as to the students for their good spirits!
