About this Course

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Approx. 24 hours to complete
English

Skills you will gain

NutritionChemistryFood ScienceCooking

Learner Career Outcomes

43%

started a new career after completing these courses

30%

got a tangible career benefit from this course
Shareable Certificate
Earn a Certificate upon completion
100% online
Start instantly and learn at your own schedule.
Flexible deadlines
Reset deadlines in accordance to your schedule.
Approx. 24 hours to complete
English

Offered by

Placeholder

The Hong Kong University of Science and Technology

Syllabus - What you will learn from this course

Content RatingThumbs Up98%(6,708 ratings)Info
Week
1

Week 1

5 hours to complete

Orientation, Module 1 and Module 2

5 hours to complete
26 videos (Total 137 min), 5 readings, 3 quizzes
26 videos
1.0: Introduction8m
1.1: Energy Transfer - Topic Outline35s
1.2: What is energy?5m
1.3: How energy can be transferred through conduction?7m
1.4: Demonstration - Comparing heat capacity3m
1.5: Demonstration - Comparing heat conductance4m
1.6: How do we cook by convection?10m
1.7: Demonstration - Increasing boiling point with salt1m
1.8: Demonstration - Cooking medium and convection2m
1.9: Can radiation and phase transition be used in cooking?8m
1.10: Energy Transfer - Topic Summary1m
2.0: Hunger and Satiety - Topic Outline1m
2.1: Why do we need food?5m
2.2: How do I know that I am full or not?9m
2.3: How do I know that the food is good?9m
2.4: Demonstration – Can you see the differences?3m
2.5: Demonstration - Sound and texture - How does the experiment work?1m
2.5: Demonstration - Sound and texture - Let's hear other people's views1m
2.6: I love chocolate but I don’t want to keep eating it, why?8m
Assignment 1 - Instruction Video3m
Assignment 1 - Result Sharing5m
2.7: What factors can affect my choice of food?17m
Assignment 2 - Instruction Video3m
Assignment 2 - Result Sharing7m
2.8: Hunger and Satiety - Topic Summary2m
5 readings
Grading Scheme10m
Important Note on Special Dietary Needs10m
2.5: Demonstration - Sound and texture - Now is your turn10m
Assignment 1 - Instruction10m
Assignment 2 - Instruction10m
3 practice exercises
Pre-course survey30m
Assignment 1 – Submission30m
Assignment 2 – Submission30m
Week
2

Week 2

5 hours to complete

Module 3 and Module 4

5 hours to complete
25 videos (Total 153 min), 3 readings, 3 quizzes
25 videos
3.1: It tastes good!11m
3.2: There are more than four basic tastes9m
3.3: Can we taste the “temperature”?14m
Assignment 3 – Instruction Video2m
Assignment 3 – Result Sharing2m
3.4: There are infinite possibilities with tastes13m
3.5: Demonstration – Sweetness suppresses bitterness4m
Assignment 4 – Instruction Video2m
Assignment 4 – Result Sharing3m
3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?10m
3.7: Demonstration – The cocoa tastes less bitter!2m
3.8: The Sense of Taste - Topic Summary1m
4.0: The Sense of Smell - Topic Outline27s
4.1: What are we smelling?9m
4.2: Demonstration – Factors affecting diffusion rate4m
4.3: How do I smell coffee?10m
4.4: Why do orange and lemon smell different?9m
4.5: Why can’t I taste the “strawberry”?11m
4.6: Demonstration – How does aroma affect our taste?4m
Assignment 5 – Instruction Video2m
Assignment 5 – Result Sharing1m
4.7: Smelling good makes it tastes better!14m
4.8: Demonstration – It is all about congruency!3m
4.9: The Sense of Smell - Topic Summary1m
3 readings
Assignment 3 – Instruction10m
Assignment 4 – Instruction10m
Assignment 5 – Instruction10m
3 practice exercises
Assignment 3 – Submission30m
Assignment 4 – Submission30m
Assignment 5 – Submission30m
Week
3

Week 3

4 hours to complete

Module 5 and Module 6

4 hours to complete
21 videos (Total 123 min), 3 readings, 2 quizzes
21 videos
5.1: Coloring food with a different taste6m
5.2: It is good to see red!13m
5.3: Why the pepper doesn’t look good?11m
5.4: Making it looks good, and it tastes good!9m
5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2m
5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1m
5.6: Demonstration – The darker the color, the better it tastes?4m
5.7: The Sense of Sight - Topic Summary1m
6.0: The Sense of Touch - Topic Outline35s
6.1: How do we feel the texture in our mouth?13m
6.2: We can also feel pain and have self-awareness in our mouth!6m
6.3: Demonstration – Seeing with our mouth! Measurement4m
6.4: Demonstration – Seeing with our mouth! Feeling the shape9m
6.5: The more complicated the texture, the more we enjoy the food, why?10m
Assignment 6 – Instruction Video1m
Assignment 6 – Result Sharing3m
6.6: How can we control the texture of food?11m
Assignment 7 – Instruction Video2m
Assignment 7 – Result Sharing6m
6.7: The Sense of Touch - Topic Summary1m
3 readings
5.5: Demonstration - Can color affect our taste perception? - Now is your turn10m
Assignment 6 – Instruction10m
Assignment 7 – Instruction10m
2 practice exercises
Assignment 6 – Submission30m
Assignment 7 – Submission30m
Week
4

Week 4

3 hours to complete

Module 7 and Module 8

3 hours to complete
17 videos (Total 126 min), 1 reading, 1 quiz
17 videos
7.1: What gives the rigid texture to plants?9m
7.2: How can we manipulate the texture of plants?12m
7.3: What gives green color to plants?12m
7.4: Why some plants are not green in color?7m
7.5: Demonstration – Manipulating the color of red cabbage3m
7.6: Why does the apple turn brown?7m
7.7: Demonstration – What is the best way to prevent browning?5m
7.8: What are the prominent tastes in fruits and vegetables?8m
Assignment 8 – Instruction Video2m
Assignment 8 – Result Sharing4m
7.9: Fruits and Vegetables - Topic Summary1m
8.0: A Perfect Steak - Topic Outline41s
8.1: How to cook a perfect steak?4m
8.2: What are the components of meat?9m
8.3: Why fish muscles are different from that of mammals?17m
8.4: What else does a piece of meat contain?16m
1 reading
Assignment 8 – Instruction10m
1 practice exercise
Assignment 8 – Submission30m

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