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

4.6
stars
598 ratings
153 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: https://youtu.be/H5vlaR0_X2I...

Top reviews

SJ
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.

AS
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

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101 - 125 of 153 Reviews for The Science of Gastronomy

By Giulio B

May 20, 2020

very interesting

By Pallavi D D

Jan 28, 2019

very interesting

By Parth S

Apr 19, 2021

awesome course

By Sofía L B M

Oct 31, 2016

Excelente !!!!

By naasic s

Feb 26, 2021

excellent one

By VIVIN R V

Jul 18, 2020

Good Coursera

By Marianna Y

Apr 26, 2018

Great course!

By Kevin E

Oct 23, 2020

Good course!

By Целых И О

Apr 2, 2020

Good course!

By Oscar M S

Nov 24, 2017

Excellent!

By Dima

Jan 19, 2017

very cool!

By Laura G

Sep 4, 2016

briliant!!

By Harry A R M

Sep 18, 2020

Grandioso

By Sanjaith s

Sep 12, 2020

excellent

By María R E V

Aug 24, 2020

I LOVE IT

By sunil k

May 17, 2017

very nice

By Leonardo B E

Mar 21, 2017

very good

By RITAM K M

May 5, 2021

Its easy

By Eliseu F B

Aug 28, 2019

Amazing!

By Camilla S

Oct 28, 2017

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By Lok C F

Jul 4, 2017

nice...

By Srishti M

Oct 10, 2020

Great!

By Arunima D

Aug 1, 2020

great

By Ann T

Feb 26, 2018

E