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.
The Science of GastronomyThe Hong Kong University of Science and Technology
About this Course
Skills you will gain
- Food Science
Syllabus - What you will learn from this course
Orientation | Module 1: Energy Transfer
Module 2: Hunger and Satiety
Module 3: The Sense of Taste
Module 4: The Sense of Smell
- 5 stars75.10%
- 4 stars17.73%
- 3 stars4.43%
- 2 stars1.43%
- 1 star1.28%
TOP REVIEWS FROM THE SCIENCE OF GASTRONOMY
If you are interested in food science, then this course is for you. The course was highly interesting and informative. Thanks for the course. Truly grateful.
It was an amazing course... It helped me learn more about the food science... And the chemistry of food
This was a great class! I learned so much on a variety of topics and it felt like I got a refresher in physics, chemistry AND biology :) Highly recommend
Great course I learn many many things of this course I am chef
please also star some culinary course and food safety course for chefs
I really appreciate of this course
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