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

Get Details and Enroll Now

OpenCourser is an affiliate partner of Coursera.

Get a Reminder

Not ready to enroll yet? We'll send you an email reminder for this course

Send to:

Coursera

&

The Hong Kong University of Science and Technology

Rating 4.4 based on 56 ratings
Length 7 weeks
Effort 3-4 hours/week
Starts Feb 26 (in 5 weeks)
Cost $49
From The Hong Kong University of Science and Technology via Coursera
Instructors King L. Chow, Lam Lung Yeung
Free Limited Content
Language English
Subjects Science Engineering
Tags Chemistry Life Sciences Biology Physical Science And Engineering Basic Science

Get a Reminder

Get an email reminder about this course

Send to:

What people are saying

We analyzed reviews for this course to surface learners' thoughts about it

great course in 3 reviews

It’s amazing n knowledgeable Great course!

E Great course.

Great course!

Careers

An overview of related careers and their average salaries in the US. Bars indicate income percentile.

Adjunct Instructor (Principles of Macroeconomics) $42k

Coordinator, Scientific Operations $59k

Assistant Scientific Illustrator $61k

Adjunct Instructor - Principles of Import and Exporting $63k

Scientific Review Officer 1 $65k

Scientific Administrator, Neuroscience $65k

Associate Scientific Officer 1 $72k

Chair - Accounting Principles Committee $76k

Scientific Teaching Program $93k

Scientific Operations $110k

Scientific Advisor and Investor $192k

Retired Scientific Advisor $202k

Reviews

Sorted by most helpful reviews first

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.

Write a review

Your opinion matters. Tell us what you think.

Coursera

&

The Hong Kong University of Science and Technology

Rating 4.4 based on 56 ratings
Length 7 weeks
Effort 3-4 hours/week
Starts Feb 26 (in 5 weeks)
Cost $49
From The Hong Kong University of Science and Technology via Coursera
Instructors King L. Chow, Lam Lung Yeung
Free Limited Content
Language English
Subjects Science Engineering
Tags Chemistry Life Sciences Biology Physical Science And Engineering Basic Science