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 Gastronomy香港科技大学（The Hong Kong University of Science and Technology）
- 5 stars74.81%
- 4 stars18.04%
- 3 stars4.51%
- 2 stars1.45%
- 1 star1.16%
THE SCIENCE OF GASTRONOMY からの人気レビュー
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 vary good gave me ideas on how to improve my cooking technique, and allowed me to use my imagination to make my dishes better!
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
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