Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) from edX

What's inside

Learning objectives

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.

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.

Syllabus

Module1: ElasticityHow do we describe food texture? In the firstmodule of the course, we will explore the scientific concept of elasticity, which influences the texture of food, and how it changes during cooking. Discussions with Bill Yosses and Mark Ladner will address the role of gluten in dough and the challenges of working with gluten-free varieties.

Module2: ViscosityHow can we make liquid foods more appealing? Just as solid foods can have different textures, so can liquids, largely determined by their viscosity, or thickness. Scientific discussions about what determines viscosity and demonstrations of different ways to change the viscosities of foods will allow us to explore this topic from different perspectives. We will hear from Harvard’s own Martin Breslin, Director for Culinary Operations, and Carles Tejedor, from Oillab and By restaurant in Barcelona.

Module3: Emulsions and FoamsEmulsions and foams are some of the most interesting foods to think about from a scientific perspective, and we will investigate the physical principles that control their formation. Nandu Jubany will demonstrate how he uses emulsions and foams for a twist on traditional Catalan cuisine at his restaurant, Can Jubany. In the lab you can compete with other learners to see whose emulsion and foam rises the highest!

Module4: Advanced Phase BehaviorThe preparation of chocolate and frozen desserts such as ice cream are great illustrations of how chefs manipulate phase changes such as crystallization (freezing).In this module, we will discuss such concepts as nucleation of crystals and freezing point depression, and see how they can be used for chocolate tempering and making ice cream, which you will make yourself in the lab!

Module5: EnzymesThe activity of enzymes can provide both benefits and challenges in the kitchen. After discussing the diverse roles that enzymes can play, we will investigate strategies to both restrict and exploit enzyme activity in cooking. Ted Russin and Wylie Dufresne will showcase some of their creative dishes that are only possible because of enzymes.

Module6: BakingTo conclude the course, we will see how many of the topics that we have discussed come together in a popular cooking technique – baking! Joanne Chang and Christina Tosi will show us how to make delicious cakes, cookies, pies, and bread, and we will see how science makes it possible!

Good to know

Know what's good

, what to watch for

, and possible dealbreakers

Takes a practical approach to cooking through hands-on labs

Workplace-ready training in the food science industry

Taught by leading chefs and scientists in the culinary field

Requires no prior knowledge of science or cooking

Provides a flexible learning schedule

Participants will need access to their own kitchen and cooking equipment

Reviews summary

Educational cooking course

According to students, this physics course explores cooking through a scientific lens. Students say this course covers a variety of topics such as enzymes, viscosity, and emulsions. They also say the course is understandable and fun, with the practical work being a highlight. Students recommend this course for anyone interested in the science behind cooking.

Students report enjoying the course.

"fun"

Lectures are clear and understandable.

"understandable, and fun"

Students appreciate the practical component of the course.

"Lots of professional chefs are illustrating the issues and problems given in the lectures, and the lectures are nicely given, understandable, and fun."

"You have lots of practical work if you want to get graded, but it's fun to apply this knowledge in everyday practice."

Course covers a wide range of topics in physics related to cooking.

"You'll learn about elasticity, viscosity, foams and emulsions, manipulating phase behavior, enzymes, and baking."

Students highly recommend this course to others.

"A huge recommendation!"

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 Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) with these activities:

Volunteer at a soup kitchen or food bank

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This is a great way to give back to your community and to learn more about food and nutrition.

Browse courses on Food Science

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Find a soup kitchen or food bank in your area.
Contact the organization and ask about volunteer opportunities.
Sign up for a volunteer shift and show up on time.
Help out with whatever tasks are needed, such as preparing food, serving meals, or cleaning up.

Read McGee on Food and Cooking

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This book provides a comprehensive overview of the science of cooking, and will help you to understand the principles behind the recipes and techniques that you will learn in the course.

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Read the book thoroughly, taking notes on the key concepts.
Apply the concepts that you learn to your own cooking.

Learn a new cooking technique from an online tutorial

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There are many great online tutorials that can teach you new cooking techniques. This is a great way to expand your skills and knowledge.

Browse courses on Cooking Techniques

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Find an online tutorial for a cooking technique that you would like to learn.
Follow the instructions in the tutorial carefully.
Practice the technique until you are confident in your abilities.

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Experiment with different cooking techniques

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Practice cooking different dishes using the techniques discussed in the course to solidify your understanding of how they work.

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Choose a recipe that you would like to try.
Follow the recipe carefully, taking note of the techniques used.
Experiment with different variations of the recipe, such as using different ingredients or cooking methods.
Observe the results of your experiments and make notes on what you learn.

Start a food blog or YouTube channel

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This is a great way to share your knowledge of cooking and food science with others, and to build a community of like-minded individuals.

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Choose a name for your blog or channel.
Develop a content calendar.
Create high-quality content that is informative and engaging.
Promote your blog or channel on social media and other online platforms.

Attend a cooking workshop

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This is a great way to learn new cooking techniques from experienced chefs, and to get hands-on experience in a kitchen.

Browse courses on Cooking Techniques

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Find a cooking workshop that you would like to attend.
Register for the workshop and pay the registration fee.
Attend the workshop and participate in the activities.
Take notes on the techniques that you learn.

Enter a cooking competition

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This is a great way to test your skills and knowledge against other chefs, and to learn from their experiences.

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Find a cooking competition that you would like to enter.
Develop a dish that you think will impress the judges.
Practice preparing your dish until you are confident in your abilities.
Enter the competition and give it your all!

Create a cookbook of your own recipes

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This project will allow you to apply your knowledge of cooking and food science to create your own unique dishes.

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Choose a theme for your cookbook.
Develop a collection of recipes that fit your theme.
Test your recipes and make any necessary adjustments.
Write up your recipes in a clear and concise manner.
Design and layout your cookbook.

Career center

Learners who complete Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) will develop knowledge and skills that may be useful to these careers:

Chef

Chefs use their knowledge of food science, including how cooking influences food texture and changes the viscosity of food, to create delicious and visually appealing dishes. By taking a course on these topics, chefs can develop a deeper understanding of the science behind their craft. This allows them to experiment with new ingredients, techniques, and recipes in ways that are informed by science. More scientific knowledge can also help Chefs better understand how to use enzymes, such as gluten, to make foods that would otherwise be impossible. The techniques Chefs learn in a course like this may also help them to create healthier versions of their dishes by better understanding how factors such as temperature and cooking time affect the nutritional content of food.

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Food Technologist

Food Technologists apply scientific and engineering principles to improve the quality, safety, and shelf life of food products. The principles covered in this course, such as how cooking changes food texture and how to make emulsions and foams, are essential for Food Technologists to understand. By taking this course, Food Technologists can gain a deeper understanding of the scientific principles that underlie their work, which can help them to develop new and innovative food products.

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Food Product Developer

Food Product Developers use their knowledge of food science and engineering to create new food products. By taking a course on the science of cooking, Food Product Developers can develop a deeper understanding of the science behind the food they develop. This allows them to create more innovative and successful products.

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Culinary Instructor

Culinary Instructors teach students the art and science of cooking. By taking a course on the science of cooking, Culinary Instructors can develop a deeper understanding of the science behind the recipes they teach. This allows them to teach their students more effectively and to help them to better understand the food they cook. The principles covered in this course, such as investigating physical transformations in food, can inform how Culinary Instructors approach their lessons and demonstrations.

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Food Researcher

Food Researchers use scientific methods to study food and food-related issues. By taking a course on the science of cooking, Food Researchers can develop a deeper understanding of the science behind the food they study. This allows them to conduct more rigorous research and to make more informed conclusions.

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Food Writer

Food Writers use their knowledge of food science to communicate about food in a clear and engaging way. By taking a course on the science of cooking, Food Writers can develop a deeper understanding of the science behind the recipes they write about. This allows them to write more informative and engaging articles that help readers to better understand the food they eat. In particular, learning about topics such as the science of emulsions and foams, can help Food Writers to better capture the technical aspects of recipes and translate them to a wider audience.

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Food Entrepreneur

Food Entrepreneurs use their knowledge of food science and business to start and run food-related businesses. By taking a course on the science of cooking, Food Entrepreneurs can develop a deeper understanding of the science behind the food they produce or sell. This allows them to make better decisions about their products and to run their businesses more successfully.

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Food Physicist

Food Physics uses principles of physics, including elasticity, viscosity, and phase changes, to understand the behavior of food. This can be applied to a variety of areas, including food processing, product development, and quality control. Understanding the principles of Food Physics can help them develop new and improved methods for food production and preservation.

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Food Scientist

Food Scientists use scientific principles to improve the quality and safety of our food. By studying the chemical and physical changes that occur during cooking, including cooking at high and low temperatures, Food Scientists can better understand the interaction between food components. This can lead to the creation of new and innovative products, as well as improved methods for preserving and storing food.

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Food Safety Inspector

Food Safety Inspectors ensure that food products are safe for consumers to eat. By taking a course on the science of cooking, Food Safety Inspectors can develop a deeper understanding of the science behind food safety. This allows them to make better decisions about the safety of food products and to protect consumers from foodborne illnesses.

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Food Critic

Food Critics use their knowledge of food science to evaluate and review food products. By taking a course on the science of cooking, Food Critics can develop a deeper understanding of the science behind the dishes they review. This allows them to make more informed judgments about the quality of food products and to write more insightful reviews. More specifically, Food Critics who are knowledgeable about the science of emulsions and foams might be better equipped to assess and critique dishes that rely heavily on these techniques.

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Nutritionist

Nutritionists use their knowledge of nutrition and food science to help people make healthy food choices. By taking a course on the science of cooking, Nutritionists can develop a deeper understanding of the science behind the food they recommend to their clients. This allows them to provide more informed advice and to help their clients to make healthier choices.

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Dietitian

Dietitians use their knowledge of nutrition and food science to help people make healthy food choices. By taking a course on the science of cooking, Dietitians can develop a deeper understanding of the science behind the food they recommend to their clients. This allows them to provide more informed advice and to help their clients to make healthier choices.

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Food Processor

Food Processors use machines and equipment to transform raw ingredients into food products. By taking a course on the science of cooking, Food Processors can develop a deeper understanding of the science behind the processes they use. This allows them to optimize their processes and to produce higher quality food products. More specifically, Food Processors who are knowledgeable about the science of emulsions and foams are better equipped to understand how these techniques impact the quality of their final products.

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