This course introduces several 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 implications 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. You will also be asked to try out and practice specific cooking principles through the weekly assignments; analyze your data and make comparisons of your experiences with others.
The Science of GastronomyThe Hong Kong University of Science and Technology
About this Course
Skills you will gain
- 5 stars74.81%
- 4 stars18.04%
- 3 stars4.51%
- 2 stars1.45%
- 1 star1.16%
TOP REVIEWS FROM THE SCIENCE OF GASTRONOMY
If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.
If you are interested in food science, then this course is for you. The course was highly interesting and informative. Thanks for the course. Truly grateful.
I learned a lot on cooking and the different ingredients that influence the texture and taste of food. Thank you.
Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.
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