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The Science of Gastronomy

This course introduces a number of 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 implication 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. 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 provided that you have fulfilled all other qualifying requirement to pass the course. Course Overview video: https://youtu.be/H5vlaR0_X2I

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Rating 4.5 based on 89 ratings
Length 7 weeks
Effort 3-4 hours/week
Starts Apr 20 (in 6 days)
Cost $49
From The Hong Kong University of Science and Technology via Coursera
Instructors King L. Chow, Lam Lung Yeung
Download Videos On all desktop and mobile devices
Language English
Subjects Science Engineering
Tags Chemistry Life Sciences Biology Physical Science And Engineering Basic Science

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What people are saying

cooking and tasting

Vegetarians should be aware that some of the assignments involve cooking and tasting chicken and seafood.

Upon finishing it I have better understanding of the processes of cooking and tasting food.

very interesting

Very interesting, the scientific approach to cooking and eating.

Very interesting view of the biology side of food, and the chemistry behind cooking.

Very interesting Such a great course from HKUST.

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first week

I completed the first week (almost 2 hours of videos) and was very disappointed.

I started this course late in the first week so struggled to catch up on watching the lectures.

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very helpful

it was very helpful This course changes our perception of food and what good or delicious food means.

I didn't take this course to advance my career, but it was very helpful and interesting to me.

science behind

Fascinating to learn the science behind our experience and enjoyment of food.

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.

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recommended for

Not recommended for those without access to a kitchen and a few common ingredients.

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.

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Reviews

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Guest says:

If you love food or you love eating, then I recommend this course to you. Very interesting to understand the science, chemistry, our senses, etc. form the basis for our daily interactions with food. I especially would recommend this to someone who loves cooking.

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Rating 4.5 based on 89 ratings
Length 7 weeks
Effort 3-4 hours/week
Starts Apr 20 (in 6 days)
Cost $49
From The Hong Kong University of Science and Technology via Coursera
Instructors King L. Chow, Lam Lung Yeung
Download Videos On all desktop and mobile devices
Language English
Subjects Science Engineering
Tags Chemistry Life Sciences Biology Physical Science And Engineering Basic Science

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