Science & Cooking
From Haute Cuisine to Soft Matter Science (physics)
In this course, which investigates physical transformations in food, we will be visited by world-famous chefs who use a number of different styles and techniques in their cooking. Each chef will demonstrate how he or she prepares delicious and interesting creations, and we will explore how fundamental scientific principles make them possible.
Topics will include:
How cooking changes food texture
Making emulsions and foams
Phase changes in cooking
You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen! By following along with the recipes of the week, taking precise measurements, and making skillful observations, you will learn to think like both a chef and a scientist. This practice will prepare you for the final project, when you will design and perform an experiment to analyze a recipe of your choice from a scientific perspective.
The lab is certainly one of the most unique components of this course — after all, in what other science course can you eat your experiments?
What you'll learn
- The chemical and physical principles that underlie everyday cooking and haute cuisine techniques
- How chefs can use enzymes to make foods that would otherwise be impossible
- How to use the scientific method to learn how a recipe works, and find ways you could improve it
- How to think like a chef AND a scientist.
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| Rating | 5.0★ based on 1 ratings |
|---|---|
| Length | 16 weeks |
| Effort | 16 weeks, 2–3 hours per week |
| Starts | On Demand (Start anytime) |
| Cost | $219 |
| From | Harvard University, HarvardX via edX |
| Instructors | Michael Brenner, Pia Sörensen, David Weitz |
| Download Videos | On all desktop and mobile devices |
| Language | English |
| Subjects | Science Personal Development |
| Tags | Physics Science Food & Nutrition Chemistry |
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What people are saying
come our pesto turns
You'll learn why we can mix oil and water, what makes meringue stiff, how come our pesto turns brown or apples, and ow to prevent that.
similar ingredients actually influences
You'll learn about enzymes and their activation, pressure and viscosity, manipulating phase behavior to stabilize food or to create entirely different food, and to see how the addition of sugar, salt or similar ingredients actually influences the physical behavior of your dishes.
what makes meringue stiff
create entirely different food
knowledge in everyday practice
You have lots of practical work if you want to get graded, but it's fun to apply this knowledge in everyday practice.
professional chefs are illustrating
Lots of professional chefs are illustrating the issues and problems given in the lectures, and the lectures are nicely given, understandable, and fun.
apply this knowledge
can mix oil
practical work if
cooking process
This course gives you the physics behind the cooking process.
course gives
get graded
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Scientific Leader,Computational Scientist/Engineer, TSci $127k
Bioinformatics Scientist, Scientific Computing $135k
Senior Scientific Support Scientist $139k
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| Rating | 5.0★ based on 1 ratings |
|---|---|
| Length | 16 weeks |
| Effort | 16 weeks, 2–3 hours per week |
| Starts | On Demand (Start anytime) |
| Cost | $219 |
| From | Harvard University, HarvardX via edX |
| Instructors | Michael Brenner, Pia Sörensen, David Weitz |
| Download Videos | On all desktop and mobile devices |
| Language | English |
| Subjects | Science Personal Development |
| Tags | Physics Science Food & Nutrition Chemistry |
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