The Science of Gastronomy from Coursera

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

What's inside

Syllabus

Orientation | Module 1: Energy Transfer

Before you start with the content for Energy Transfer, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.

Module 2: Hunger and Satiety

This week, we will talk about Hunger and Satiety. There will be two interesting assignments for you to work on.

Module 3: The Sense of Taste

This week, we will talk about how food flavor affects our perception of taste. Again, there will be two interesting assignments for you to work on.

Module 4: The Sense of Smell

This week, we will talk about how the aroma of food affects our perception of taste. We have prepared one assignment on this topic for you to work on.

Module 5: The Sense of Sight

This week, we will talk about how the color of food affects our perception of taste.

Module 6: The Sense of Touch

This week, we will talk about how the texture of food affects our perception of taste. There will be two interesting assignments for you to work on.

Module 7: Fruits and Vegetables | Final Exam

This week, we will see how fruits and vegetables can enhance the quality of cooking. There will be one assignment related to this topic for you to work on. After completing all the content, it's time to test your understanding of the entire course. Take the final exam and help review this course. Your valuable feedback will certainly help us improve future iterations of the course.

Good to know

Know what's good

, what to watch for

, and possible dealbreakers

Provides practical knowledge for cooking food using scientific principles such as energy transfer, hunger and satiety, and the senses

Explores the relationship between food and the human body, emphasizing the influence of senses on how food is perceived

Provides hands-on practice through weekly assignments, allowing learners to apply concepts

Covers the impact of geographic and cultural influences on food preferences

Emphasizes the importance of integrating science into culinary practices, promoting a holistic understanding

Taught by instructors with scientific expertise in gastronomy, ensuring the credibility of the content

Reviews summary

Science of cooking and food appreciation

Learners say the "Science of Gastronomy" is an engaging course that teaches the science behind cooking, featuring experiments and demonstrations. The course covers a wide range of topics, including energy, taste, smell, sight, touch, texture, meat, sauce, and dessert. Students appreciate the practical assignments that allow them to apply their newfound knowledge. Overall, reviewers find the course to be informative and enjoyable, particularly for those interested in culinary arts, hospitality, or food science.

Some students find the course to be a bit long, while others appreciate the in-depth coverage of the material.

"Quite good, very informative but a little long-winded"

"It´s a great course that I started taking out of curiosity but ended up getting a certificate."

Instructors are knowledgeable and passionate about the subject, providing clear explanations and engaging demonstrations.

"Thank you very much Professor Chow and Professor Yeung as well as to your student assistants."

"It´s a great course that I started taking out of curiosity but ended up getting a certificate."

Covers the scientific principles behind cooking techniques, ingredients, and food preparation.

"I know how prepare good meal."

"very interesting, insightful course. great lecturers and beautiful demonstrations"

Hands-on assignments allow students to experiment with different cooking techniques and apply their knowledge.

"Teachers are very cool. I love the assignements."

"very nicely design and demonstrated, very clear and with good culinary concepts, Thank you"

While the course is taught in English, some students report difficulty understanding due to accents or lack of proficiency.

"The main weakness of the course is English."

"Seemed liked they knew a lot about the topic, but could not describe some theories because of the lack of vocabulary or weak grammar."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in The Science of Gastronomy with these activities:

Read 'On Food and Cooking' by Harold McGee

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Enhance your understanding of the scientific principles underlying cooking by reading 'On Food and Cooking,' a comprehensive text that explores the chemistry, physics, and biology of food and cooking.

View Nose Dive on Amazon

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Obtain a copy of the book.
Read the book thoroughly.
Take notes and highlight key concepts.
Reflect on the information and connect it to the course materials.

Organize a Cooking Science Study Group

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Establish a study group with peers to discuss course concepts, share insights, and reinforce your understanding of the scientific principles of cooking.

Browse courses on Collaborative Learning

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Find a group of interested individuals.
Establish a regular meeting schedule.
Prepare discussion topics based on course materials.
Take turns leading discussions and presenting findings.

Practice Applying Scientific Principles

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Practice applying the scientific principles learned in the course through cooking experiments to deepen your understanding and improve your culinary skills.

Browse courses on Cooking Techniques

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Gather ingredients and equipment.
Follow the instructions in the provided recipes.
Observe and record your results.
Analyze your findings and compare them with the expected outcomes.

Four other activities

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Show all seven activities

Attend a Food Science and Technology Workshop

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Participate in a hands-on workshop that delves into the scientific aspects of food, providing practical insights and enhancing your understanding of food science and technology.

Browse courses on Food Science

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Research and identify relevant workshops.
Register for a workshop that aligns with your interests.
Attend the workshop and actively participate in activities.
Engage with experts and fellow participants.

Explore Molecular Gastronomy Techniques

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Follow online or in-person tutorials that demonstrate advanced cooking techniques and explore the science behind molecular gastronomy to enhance your culinary knowledge.

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Identify reputable sources for molecular gastronomy tutorials.
Select tutorials that align with your interests and skill level.
Follow the instructions carefully and experiment with the techniques.
Record your observations and document your learnings.

Contribute to the Cuisine Database

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Participate in an open-source project focused on collecting and sharing recipes, culinary techniques, and scientific insights related to cooking to expand your knowledge and contribute to the field.

Browse courses on Community Involvement

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Identify a relevant open-source cuisine database.
Review the contribution guidelines and data format.
Gather and prepare data according to the specified format.
Submit your contributions to the database.

Develop a Culinary Science Cookbook

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Create a cookbook that integrates scientific principles and culinary techniques to explain the how and why behind cooking methods and flavor combinations.

Browse courses on Food Preparation

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Research and select recipes that demonstrate scientific principles.
Test and refine the recipes.
Write clear and detailed instructions.
Explain the scientific principles behind each recipe.
Include photographs or illustrations to enhance the presentation.

Career center

Learners who complete The Science of Gastronomy will develop knowledge and skills that may be useful to these careers:

Culinary Instructor

Culinary Instructors teach students about the principles of cooking and food preparation. They may also develop recipes and curricula. This course may be useful for Culinary Instructors because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Culinary Instructors teach their students about the science behind cooking and how to create dishes that are both вкусны and nutritious.

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Chef

Chefs prepare and cook food in restaurants, hotels, and other food service establishments. They may also develop new recipes and menus. This course may be useful for Chefs because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Chefs create dishes that are both вкусны and visually appealing.

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Health Educator

Health Educators teach people about health and wellness. They may work in schools, community centers, or other settings. This course may be useful for Health Educators because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Health Educators teach people about healthy eating and how to make healthy food choices.

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Nutritionist

Nutritionists help people make healthy food choices. They may work in hospitals, clinics, schools, or other settings. This course may be useful for Nutritionists because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Nutritionists understand how to create healthy and balanced meals for their clients.

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Dietitian

Dietitians are licensed healthcare professionals who provide nutrition counseling and advice. They may work in hospitals, clinics, schools, or other settings. This course may be useful for Dietitians because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Dietitians understand how to create healthy and balanced meals for their patients.

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Food Scientist

Food Scientists develop and improve food products. They may work in research and development, quality control, or product development. This course may be useful for Food Scientists because it provides a foundation in the scientific principles of cooking, food preparation, and the enjoyment of food. This knowledge can help Food Scientists develop and improve food products that are both вкусны and nutritious.

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Food Safety Inspector

Food Safety Inspectors ensure that food is safe to eat. They may inspect food production facilities, restaurants, and other food service establishments. This course may be useful for Food Safety Inspectors because it provides a foundation in the scientific principles of food preparation and the enjoyment of food. This knowledge can help Food Safety Inspectors understand how to prevent foodborne illnesses and how to ensure that food is safe to eat.

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Food Product Developer

Food Product Developers create and develop new food products. They may work in research and development, marketing, or product management. This course may be useful for Food Product Developers because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Food Product Developers create new food products that are both вкусны and nutritious.

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Sensory Scientist

Sensory Scientists study the human senses and how they interact with food. They may develop new methods for evaluating food quality and consumer preferences. This course may be useful for Sensory Scientists because it provides a foundation in the scientific principles of food preparation and the enjoyment of food. This knowledge can help Sensory Scientists understand how people perceive food and how to develop food products that are both вкусны and appealing to consumers.

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Food Broker

Food Brokers help food manufacturers and distributors sell their products to food retailers. They may also provide marketing and sales support. This course may be useful for Food Brokers because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Food Brokers understand the products they are selling and how to market them to food retailers.

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Food Importer or Exporter

Food Importers or Exporters buy and sell food products from other countries. They may also provide marketing and logistics support. This course may be useful for Food Importers or Exporters because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Food Importers or Exporters understand the products they are buying or selling and how to transport them safely and efficiently.

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Food Stylist

Food Stylists work with food photographers to create visually appealing images of food. They may also develop recipes and cook food for photo shoots. This course may be useful for Food Stylists because it provides a foundation in the scientific principles of food preparation. This knowledge can help Food Stylists create dishes that are both вкусны and visually appealing.

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Food Photographer

Food Photographers take pictures of food for magazines, newspapers, websites, and other publications. They may also work with food stylists to create visually appealing images. This course may be useful for Food Photographers because it provides a foundation in the scientific principles of food preparation. This knowledge can help Food Photographers understand how to capture the best possible images of food.

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Food Writer

Food Writers write about food for magazines, newspapers, websites, and other publications. They may also develop recipes and cookbooks. This course may be useful for Food Writers because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Food Writers write about food in an informed and engaging way.

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Food Critic

Food Critics review and evaluate restaurants and food products. They may also write articles about food and cooking. This course may be useful for Food Critics because it provides a foundation in the scientific principles of cooking and food preparation. This knowledge can help Food Critics understand the science behind cooking and how to evaluate food products.

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