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:
The Science of GastronomyThe Hong Kong University of Science and Technology
About this Course
Skills you will gain
The Hong Kong University of Science and Technology
HKUST - A dynamic, international research university, in relentless pursuit of excellence, leading the advance of science and technology, and educating the new generation of front-runners for Asia and the world.
- 5 stars74.20%
- 4 stars18.51%
- 3 stars4.55%
- 2 stars1.51%
- 1 star1.21%
TOP REVIEWS FROM THE SCIENCE OF GASTRONOMY
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
It was vary good gave me ideas on how to improve my cooking technique, and allowed me to use my imagination to make my dishes better!
It's just the right course for someone who is passionate about food and cooking .Also it gives a scientific aspect to cooking.
Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.
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