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 stars17.94%
- 3 stars4.48%
- 2 stars1.44%
- 1 star1.30%
TOP REVIEWS FROM THE SCIENCE OF GASTRONOMY
Well presented but my only suggestion for future improvement is to have Question and Answer portion on every video can be done through chatting.
It was an amazing course... It helped me learn more about the food science... And the chemistry of food
I learned a lot on cooking and the different ingredients that influence the texture and taste of food. Thank you.
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!
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