Chevron Left
Back to The Science of Gastronomy

Learner Reviews & Feedback for The Science of Gastronomy by The Hong Kong University of Science and Technology

545 ratings
139 reviews

About the Course

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:

Top reviews

Sep 28, 2020

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.

Jul 7, 2018

Waiting for an extension to this course but at an advanced levelThis course is really valuable. It was presented in a simple and fun way I enjoyed studying with you thank you

Filter by:

101 - 125 of 137 Reviews for The Science of Gastronomy

By Laura G

Sep 4, 2016


By Harry A R M

Sep 18, 2020


By Sanjaith s

Sep 12, 2020


By María R E V

Aug 24, 2020


By sunil k

May 17, 2017

very nice

By Leonardo B E

Mar 21, 2017

very good

By Eliseu F B

Aug 28, 2019


By Camilla S

Oct 28, 2017









By Lok C F

Jul 4, 2017


By Srishti M

Oct 10, 2020


By Arunima D

Aug 1, 2020


By Ann T

Feb 26, 2018


By Deleted A

Jul 1, 2018

A little bit long, however very insteresting. It is easier to understand with a scientific background but professors make it basic so everyone can follow the course. English is sometimes problematic for understanding (and misunderstanding) but overall everything went smoothly. I have not "cemented" all the notions in my mind yet but now when I cook / eat / drink / see / perceive, I will have this additional prism and the experience is funnier and more interesting. Thank you for this course !

By Alexandra B

May 21, 2020

The course was amazing, the information I gathered is extremely useful. However, the main weakness of the course is English. Sometimes it was difficult to watch a lot of videos at once, even if wanted because it also took a lot of energy to understand what the professors were talking about. Seemed liked they knew a lot about the topic, but could not describe some theories because of the lack of vocabulary or weak grammar.


Dec 16, 2018

The course was very well organised , the professor's were amazing ,they were having deep knowledge in the subject, I really enjoyed this course,looking forward to take more courses like this.thank you!

By Lydia F

Aug 26, 2020

Everything went well. I don't really like book in a sense, like reading but not exam, that's why I tried so many times. Taught me patience, ...spend time wisely...cook different fish in different ways

By Claire C

Sep 11, 2016

a little succinct and could have gone in to far more chemistry details.

the teachers are a little difficult to understand at times and a little repetitive as well but overall an enjoyable course

By Ankur D

Jun 28, 2020

More demonstrations and more quizzes would have been better. But overall a very good course. I would love to attend version 2. :)

By Jess S

May 19, 2020

Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.

By Mario S

Aug 30, 2017

Fascinating to learn the science behind our experience and enjoyment of food.

By Hugo A

Oct 11, 2020

There are a lot to learn from here.

By Đức T N

Sep 23, 2018

Such a great course from HKUST.

By Usha G

Jul 27, 2020

Good Knowledge about cooking.

By Eduardo Z

Jun 27, 2020

Muy buen programa y contenido