About this Course

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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:

- appreciate the scientific basis of various recipes;
- develop your own recipes by integrating some of the scientific principles into new dishes;
- recognize the influence of the material world on human perception from the different senses;
- appreciate the art of integrating science into cooking and dining.

Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment provided that you have fulfilled all other qualifying requirement to pass the course.

Course Overview video: https://youtu.be/H5vlaR0_X2I

100% online

Start instantly and learn at your own schedule.

Flexible deadlines

Reset deadlines in accordance to your schedule.

Approx. 16 hours to complete

Suggested: 3-4 hours/week...

English

Subtitles: English, Chinese (Traditional), Chinese (Simplified)

Skills you will gain

NutritionChemistryFood ScienceCooking

100% online

Start instantly and learn at your own schedule.

Flexible deadlines

Reset deadlines in accordance to your schedule.

Approx. 16 hours to complete

Suggested: 3-4 hours/week...

English

Subtitles: English, Chinese (Traditional), Chinese (Simplified)

Syllabus - What you will learn from this course

Week

1

5 hours to complete

Orientation, Module 1 and Module 2

This week, we will focus on “Energy Transfer” and “Hunger and Satiety”. Before you start with the content for these modules, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.

...

26 videos (Total 137 min), 5 readings, 3 quizzes

26 videos

Course Overview1m

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 survey38m

Assignment 1 – Submission22m

Assignment 2 – Submission1h 4m

Week

2

4 hours to complete

Module 3 and Module 4

This week, we will talk about how flavor and aroma of food affects our perception of taste of food.

...

25 videos (Total 153 min), 3 readings, 3 quizzes

25 videos

3.0: The Sense of Taste - Topic Outline40s

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 – Submission8m

Assignment 4 – Submission10m

Assignment 5 – Submission4m

Week

3

3 hours to complete

Module 5 and Module 6

This week, we will talk about how color and texture of food affects our perception of taste of food.

...

21 videos (Total 123 min), 3 readings, 2 quizzes

21 videos

5.0: The Sense of Sight - Topic Outline34s

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 – Submission4m

Assignment 7 – Submission8m

Week

4

3 hours to complete

Module 7 and Module 8

This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.

...

17 videos (Total 126 min), 1 reading, 1 quiz

17 videos

7.0: Fruits and Vegetables - Topic Outline29s

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 – Submission12m

Instructors

King L. Chow

Professor

Division of Life Science

Lam Lung Yeung

Associate Professor

Department of Chemistry

Frequently Asked Questions

When will I have access to the lectures and assignments?
Once you enroll for a Certificate, you’ll have access to all videos, quizzes, and programming assignments (if applicable). Peer review assignments can only be submitted and reviewed once your session has begun. If you choose to explore the course without purchasing, you may not be able to access certain assignments.
What will I get if I purchase the Certificate?
When you purchase a Certificate you get access to all course materials, including graded assignments. Upon completing the course, your electronic Certificate will be added to your Accomplishments page - from there, you can print your Certificate or add it to your LinkedIn profile. If you only want to read and view the course content, you can audit the course for free.
What is the refund policy?
Is financial aid available?

More questions? Visit the Learner Help Center.

The Science of Gastronomy

100% online

Flexible deadlines

Approx. 16 hours to complete

English

Skills you will gain

100% online

Flexible deadlines

Approx. 16 hours to complete

English

Syllabus - What you will learn from this course

Orientation, Module 1 and Module 2

Module 3 and Module 4

Module 5 and Module 6

Module 7 and Module 8

33%

22%

Top reviews from The Science of Gastronomy

Instructors

King L. Chow

Lam Lung Yeung

About The Hong Kong University of Science and Technology

Frequently Asked Questions