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

687 ratings

About the Course

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. 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 if you have fulfilled all other qualifying requirements to pass the course. Course Overview video:

Top reviews


Jun 3, 2021

Very easy to understand even for someone new to food science like me. Learn a lot about the basic science of how our body works to see taste smell taste hear and touch food and how cooking works.


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.

Filter by:

151 - 169 of 169 Reviews for The Science of Gastronomy

By Mario S

Aug 30, 2017

By Chris R

May 1, 2021

By Hugo A

Oct 11, 2020

By Đức T N

Sep 23, 2018

By Usha G

Jul 27, 2020

By Eduardo Z

Jun 27, 2020

By Davide P

Sep 27, 2018

By Jenniffer C

Jun 27, 2020

By abhishek b

Sep 28, 2017

By Pablo H

Apr 23, 2020

By Sarra T

Jun 7, 2020

By Michał P K

Jun 12, 2021

By Ilaria C

Jan 7, 2018

By Jonathan G

Dec 10, 2017

By Alice Z

Apr 12, 2021

By Abraham M P

Oct 16, 2020

By Jenn P

Mar 6, 2021

By Charlie H

Aug 14, 2020

By Ajay L

May 28, 2016