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
- 5 stars74.74%
- 4 stars17.99%
- 3 stars4.49%
- 2 stars1.45%
- 1 star1.30%
TOP REVIEWS FROM THE SCIENCE OF GASTRONOMY
I learned a lot on cooking and the different ingredients that influence the texture and taste of food. Thank you.
Everything went well. I don't really like book in a sense, like reading but not exam, that's why I tried so many times. Taught me patience, ...spend time wisely...cook different fish in different ways
It's just the right course for someone who is passionate about food and cooking .Also it gives a scientific aspect to cooking.
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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