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. At the end of this course, you will be able to: - appreciate the scientific basis of various recipes. - develop your own recipes by integrating some of the scientific principles into new dishes. - recognize the influence of the material world on human perception from the different senses. - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment if you have fulfilled all other qualifying requirements to pass the course. Course Overview video: https://www.coursera.org/lecture/gastronomy/course-overview-43gyz
TG
If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.
SA
It's just the right course for someone who is passionate about food and cooking .Also it gives a scientific aspect to cooking.
JS
Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.
CK
This course provides different insights to cooking. Professor compares and relates various experiment which makes this course easy to learn and remember
PD
This course helps you to learn about 1. Energy2. Taste3. Smell4.Sight5. Touch6. Texture7. Meat 8. Sauce9. DessertOverall this course is a package of Food Gastronomy. Must Recommended Course.
DJ
Very easy to understand even for someone new to food science like me. Learn a lot about the basic science of how our body works to see taste smell taste hear and touch food and how cooking works.
AM
Well presented but my only suggestion for future improvement is to have Question and Answer portion on every video can be done through chatting.
AN
there should be a digital certificate in PDF for those who can not pay because everybody does a lot of effort and time to finish this course
AD
More demonstrations and more quizzes would have been better. But overall a very good course. I would love to attend version 2. :)
AS
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
SJ
Thank you very much Professor Chow and Professor Yeung as well as to your student assistants. I find the topics, demonstrations and assignments very interesting and useful in my profession.
FA
Great course I learn many many things of this course I am chefplease also star some culinary course and food safety course for chefsI really appreciate of this course
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there should be a digital certificate in PDF for those who can not pay because everybody does a lot of effort and time to finish this 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!
This course is amazing. I recommend everyone interested in cooking or studying in hospitality/ tourism degrees or even working in a restaurant environment to take this course and learn all the important techniques and the science behind the cooking process. I enjoyed this course very much
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
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
Thank you very much Professor Chow and Professor Yeung as well as to your student assistants. I find the topics, demonstrations and assignments very interesting and useful in my profession.
Great course. I learned a lot about food preparation and why we cook foods certain ways. The demonstrations were great and interesting. The instructors were very engaging and seemed excited about what they were teaching. The assignments were great in helping me to understand different things I learned in the lectures. I would highly recommend this course to anyone interested in food preparation.
really help me to find all the material that I need. especially in my country, where there are no formal education about gastronomy. strongly recommended for those who want to learn the principle and philosophy behind foods and cooking science, not practice skills.
I recommend this course to all chefs and cooks everywhere, it really clarifies a lot of myths about cooking.
It helped me to understand the senses involved in the appreciation of a good dish.
I will definitely use this knowledge to create better dishes.
This was one of the most interesting subjects I have done so far.
The tutorials helped and taught me in abundance; they were very well explained and were focused on making one understand the science behind everything food related.
This course changes our perception of food and what good or delicious food means. It sheds light on the scientific aspects that makes up the culinary experience from the inception of a dish till the digestion of the food.
If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.
Great Course! The professors were great. There was a little bit of an accent making some words hard to understand, but a translation script was provided which was helpful. This course is super great for beginner chefs and works well for younger students as well. (Middle school+) The pacing was a little slower than expected but covered multiple areas of interest. Course professors seemed to have a great understanding of this topic. Overall very happy with this course. :)
Most interesting topic. Just what I have been looking for. A great subject, definitely recommended for everyone, not only those who loves food, but also to really everyone because eating is part of our daily life and this module really helps us to better understand what we consume, how it comes about and whether it is good or bad for us etc etc.
Огромное спасибо за предоставленный курс! Это первый мой онлайн-курс в университетах мира. Я получила много полезной и интересной информации, мне очень понравились тесты-задания, которые я выполняла. Считаю, что курс "Наука Гастрономия" необходим и полезен, как для начинающего кулинара, так и уже специалиста в этой области.
This course is quite challenging and fun at the same time as the students will learn by doing it and also some assignments to evaluate how well the students understand the course. It is about food science and how to make food better with science. I would recommend taking it day by day so the knowledge will be grasped well.
This course is the gastronomy part behind all of the delicious dishes we eat every day, at least for the first week, which is the only one available now. It seems to me the course is really new in coursera, but that doesn't affect the experience in learning. Very good Chinese school and great teachers too.
https://www.coursera.org/learn/gastronomy?ranMID=40328&ranEAID=ymSl0jCmTv0&ranSiteID=ymSl0jCmTv0-Bp.w3SWHwTB7F6m0tHfcMA&siteID=ymSl0jCmTv0-Bp.w3SWHwTB7F6m0tHfcMA&utm_content=15&utm_medium=partners&utm_source=linkshare&utm_campaign=ymSl0jCmTv0
I hope and wish If I can Get Certificate for that course :(
The courses were very easy to follow and very informative. The teacher explained all the material in a very intuitive way and I really enjoyed the experiments.
The course is excellent on science in the field of gastronomy, I am a bachelor's student in gastronomy, and I can say how complete this course is, very good