Este curso aborda la estrecha relación existente entre la ingeniería, los alimentos y la gastronomía. Proporciona conocimientos básicos para entender mejor el porqué de algunas recetas, de las prácticas de conservación de alimentos, y de las técnicas culinarias. Su énfasis está en la comprensión de que los alimentos y platos son estructuras deliciosas y nutritivas creadas por la naturaleza, y que sufren transformaciones que pueden estar bajo el control del cocinero. Por último, es una invitación a usar la cocina como un laboratorio para experimentar racionalmente con nuevas técnicas e ingredientes, modificar procedimientos y medir las propiedades físicas de platos y productos.
Introducción a la Ingeniería Gastronómica - ¡Ciencia en la Cocina!
Instructors: José Miguel Aguilera Radic
14,733 already enrolled
(70 reviews)
What you'll learn
Comprender cómo las transformaciones que suceden durante la preparación de alimentos en la cocina se basan en principios científicos y de ingeniería.
Comprender cómo se producen, conservan y transforman las estructuras alimentarias mediante diferentes técnicas culinarias.
Conocer y entender los procesos de ingeniería que ocurren al interior de los alimentos durante su preparación y preservación.
Adquirir un léxico que permita acceder a la abundante literatura científica sobre los alimentos.
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There are 4 modules in this course
What's included
6 videos3 readings1 assignment
What's included
6 videos2 readings1 assignment
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6 videos2 readings1 assignment
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8 videos1 reading1 assignment1 peer review1 plugin
Instructors
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Recommended if you're interested in Chemistry
Pontificia Universidad Católica del Perú
The Hong Kong University of Science and Technology
Universidad Nacional Autónoma de México
Universidad Nacional de Colombia
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