About this Course

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Learner Career Outcomes

43%

started a new career after completing these courses

30%

got a tangible career benefit from this course

Shareable Certificate

Earn a Certificate upon completion

100% online

Start instantly and learn at your own schedule.

Flexible deadlines

Reset deadlines in accordance to your schedule.

Approx. 22 hours to complete

English

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

Skills you will gain

NutritionChemistryFood ScienceCooking

Learner Career Outcomes

43%

started a new career after completing these courses

30%

got a tangible career benefit from this course

Shareable Certificate

Earn a Certificate upon completion

100% online

Start instantly and learn at your own schedule.

Flexible deadlines

Reset deadlines in accordance to your schedule.

Approx. 22 hours to complete

English

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

Offered by

The Hong Kong University of Science and Technology logo

The Hong Kong University of Science and Technology

Syllabus - What you will learn from this course

Content RatingThumbs Up98%(5,507 ratings)Info
Week
1

Week 1

5 hours to complete

Orientation, Module 1 and Module 2

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

Week 2

4 hours to complete

Module 3 and Module 4

4 hours to complete
25 videos (Total 153 min), 3 readings, 3 quizzes
25 videos
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

Week 3

3 hours to complete

Module 5 and Module 6

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

Week 4

3 hours to complete

Module 7 and Module 8

3 hours to complete
17 videos (Total 126 min), 1 reading, 1 quiz
17 videos
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

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