Róisín Burke
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View article: New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond Open
The development of 3D food printing is evolving, particularly in high-end restaurants, since 2013 when the first complex 3D printed chocolate concept for gastronomy was developed. In 2014, several 3D food printers were launched specificall…
View article: Does the age and associated pH of buttermilk influence the sensory properties of soda bread?
Does the age and associated pH of buttermilk influence the sensory properties of soda bread? Open
International audience
View article: Save the date for the 14th International Workshop on Molecular and Physical Gastronomy,IJMPG, 10(1),6, 1-6
Save the date for the 14th International Workshop on Molecular and Physical Gastronomy,IJMPG, 10(1),6, 1-6 Open
International audience
View article: Creating an emulsion from onions, IJMPG 9(1) 5, 1-3.
Creating an emulsion from onions, IJMPG 9(1) 5, 1-3. Open
International audience
View article: Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, IJMPG 8(1), 1, 1-9
Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, IJMPG 8(1), 1, 1-9 Open
International audience
View article: Assessment and Evaluation of Student Learning Through a Project-Based Assignment on Note by Note Cooking
Assessment and Evaluation of Student Learning Through a Project-Based Assignment on Note by Note Cooking Open
<p>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 Gastrono…
View article: Creating bespoke note by note dishes and drinks inspired by traditional foods
Creating bespoke note by note dishes and drinks inspired by traditional foods Open
French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to…
View article: Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education
Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education Open
A mixed-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investigate the underlying motivational factors t…
View article: Training of a New Generation of Talents Capable of Working Across Borders and Sectors, with an Inclusive Approach of Food Innovation: the Case of FIPDes, the ERASMUS Mundus Joint Master’s Degree in Food Innovation and Product Design.
Training of a New Generation of Talents Capable of Working Across Borders and Sectors, with an Inclusive Approach of Food Innovation: the Case of FIPDes, the ERASMUS Mundus Joint Master’s Degree in Food Innovation and Product Design. Open
Training of a new generation of talents capable of working across borders and sectors, with an inclusive approach of food innovation: the case of FIPDes, the ERASMUS mundus joint master’s degree in food innovation and product design.\nFood…
View article: 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 Open
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 Tech…
View article: Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers
Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers Open
Summary Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad‐bean ( Vicia faba ), yellow‐pea and green‐pea ( P…
View article: Note by Note: a New Revolution in Cooking
Note by Note: a New Revolution in Cooking Open
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…