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

4.6
stars
603 ratings
154 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.

FA
Sep 11, 2020

Great course I learn many many things of this course I am chef\n\nplease also star some culinary course and food safety course for chefs\n\nI really appreciate of this course

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151 - 153 of 153 Reviews for The Science of Gastronomy

By Jenn P

Mar 6, 2021

I found this a mix of basic information that somebody with basic anatomy & physiology should know, and also hard to follow due to English/Chinese issues. Just not for me. It may be the perfect course for a psychology major or somebody else who needs the background to understand how brains and basic science works.

By Charlie H

Aug 14, 2020

I really wanted to learn the subject, however, the instructor is very boring and the videos are drawn out. I couldn't get past the first week.

By Ajay L

May 28, 2016

amateurish presentation. and there is some technical issue with the content. the video gets stuck a lot and the problem is not my internet.