This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. At the end of this course, you will be able to:
The Science of GastronomyThe Hong Kong University of Science and Technology
About this Course
Skills you will gain
The Hong Kong University of Science and Technology
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- 5 stars74.81%
- 4 stars17.96%
- 3 stars4.56%
- 2 stars1.47%
- 1 star1.17%
TOP REVIEWS FROM THE SCIENCE OF GASTRONOMY
It was vary good gave me ideas on how to improve my cooking technique, and allowed me to use my imagination to make my dishes better!
I learned a lot on cooking and the different ingredients that influence the texture and taste of food. Thank you.
Thank you very much Professor Chow and Professor Yeung as well as to your student assistants. I find the topics, demonstrations and assignments very interesting and useful in my profession.
It was an amazing course... It helped me learn more about the food science... And the chemistry of food
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