Introducción a la Ingeniería Gastronómica - ¡Ciencia en la Cocina! from Coursera

Este curso aborda la estrecha relación existente entre la ingeniería, los alimentos y la gastronomía. Proporciona conocimientos básicos para entender mejor el porqué de algunas recetas, de las prácticas de conservación de alimentos, y de las técnicas culinarias. Su énfasis está en la comprensión de que los alimentos y platos son estructuras deliciosas y nutritivas creadas por la naturaleza, y que sufren transformaciones que pueden estar bajo el control del cocinero. Por último, es una invitación a usar la cocina como un laboratorio para experimentar racionalmente con nuevas técnicas e ingredientes, modificar procedimientos y medir las propiedades físicas de platos y productos.

El curso presenta, en primer lugar, el concepto de Ingeniería Gastronómica, que apunta a abordar las transformaciones culinarias desde el punto de la ingeniería de los materiales alimentarios y la microestructura productos y platos. Se describen las características de los diferentes componentes de los alimentos y sus principales transformaciones en estructuras gastronómicas mediadas por el agua y la aplicación del calor. A continuación se describe cuál es efecto que tiene el ambiente en el cual se preparan y conservan los alimentos en sus propiedades físicas y texturales. Además, se detallan los conceptos fundamentales de transferencia de calor y su relación con los cambios físicos en los alimentos en la medida que se cocinan. Finalmente, los contenidos del curso se demuestran a través de la preparación de platos para un menú.

What's inside

Syllabus

Introducción

Agua en los alimentos - El “aire” ambiente lo complica todo

El calor en la cocina - El calor hace a los chefs

Un menú con ingeniería

Good to know

Know what's good

, what to watch for

, and possible dealbreakers

Explores engineering in the context of food and gastronomy, providing insights for culinary practices and food preparation

Taught by experts in the field, José Miguel Aguilera Radic and María Carolina Moreno Constenla

Develops an understanding of the physical and chemical transformations of food under various cooking techniques, empowering learners to make informed decisions in the kitchen

Emphasizes the role of water and heat in culinary processes, providing a scientific foundation for culinary practices

Provides a practical approach to cooking, including hands-on preparation of dishes for a menu, allowing learners to apply their knowledge in a real-world setting

Requires students to have a foundational understanding and experience in cooking

Reviews summary

Spanish language engineering course

This course provides a foundation for understanding why recipes, food preservation practices, and culinary techniques exist. It emphasizes the idea that food and dishes are delicious and nutritious structures created by nature. The course encourages students to use cooking as a laboratory for experimenting with new techniques and ingredients, modifying procedures, and measuring the physical properties of dishes and products. Students praise this course for its interesting and educational content, which provides a unique perspective on food and cooking. The course's structure, which includes examples and cases, makes it easy to follow and understand. While some students have complained about the difficulty of the final assessment, others appreciate the opportunity to improve their scores through multiple attempts. Overall, this course is highly recommended for those interested in understanding the science behind cooking.

Explains the science behind cooking techniques.

"Proporciona conocimientos básicos para entender mejor el porqué de algunas recetas, de las prácticas de conservación de alimentos, y de las técnicas culinarias."

Provides engaging and educational content.

"es un curso muy interesante y completo"

"un curso excelente y de mucho aprendizaje"

"Muy interesante y entretenido."

Some students find the final assessment difficult.

"Me gustó mucho el curso, aunque el entregable final, me parece exagerado."

"Llevo 2 intentos desaprobados por 1 o 2 puntos, ahora no puedo restablecer mis fechas límite cuando quise intentar subir mi trabajo por 3era vez!!!"

Career center

Learners who complete Introducción a la Ingeniería Gastronómica - ¡Ciencia en la Cocina! will develop knowledge and skills that may be useful to these careers:

Culinary Scientist

Culinary Scientists use science and engineering to understand and improve food production. An understanding of how food components transform through cooking techniques is essential to their work. This course, _Introducción a la Ingeniería Gastronómica - ¡Ciencia en la Cocina!_, can help Culinary Scientists lay a foundation for their work.

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Food Engineer

Food Engineers design and develop food products and processes. An understanding of food components and their transformations, as well as training in the concepts of heat and mass transfer, is essential. This course can help Food Engineers understand the principles that underlie their work.

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Chef

Chefs use science and creativity to prepare delicious and nutritious food. An understanding of the chemical and physical changes that food undergoes during cooking can help Chefs create innovative and flavorful dishes. This course can provide Chefs with a foundation in the science of cooking and can help them stay abreast of new trends and techniques in the culinary field.

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Food Product Developer

Food Product Developers create new food products and improve existing ones. An understanding of food components, transformations, and how to use ingredients to achieve desired textures and flavors is essential. This course can help Food Product Developers build a strong foundation in the science of food and can help them develop the skills needed to create innovative and successful products.

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Nutritionist

Nutritionists help people make informed choices about the food they eat. An understanding of food components and how they are transformed during cooking can help Nutritionists provide sound advice to their clients. This course can provide Nutritionists with a foundation in the science of food and can help them better understand the nutritional implications of different cooking methods.

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Biochemist

Biochemists study the chemical processes that occur in living organisms. An understanding of food components and their transformations during cooking can help Biochemists understand how food is used by the body. This course can provide Biochemists with a foundation in the chemistry of food and can help them develop the skills needed to study the biochemical processes that occur during cooking.

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Food Scientist

Food Scientists study the physical, chemical, and biological properties of food. An understanding of food components and their transformations during cooking is essential to their work. This course can help Food Scientists build a strong foundation in the science of food and can help them develop the skills needed to conduct research and develop new food products and processes.

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Food Technologist

Food Technologists apply scientific principles to the development, production, and preservation of food. An understanding of food components and their transformations during cooking is essential to their work. This course can provide Food Technologists with a foundation in the science of food and can help them develop the skills needed to develop and produce safe and nutritious food products.

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Microbiologist

Microbiologists study microorganisms and their interactions with the environment. An understanding of food components and their transformations during cooking can help Microbiologists understand how microorganisms affect food safety and quality. This course can provide Microbiologists with a foundation in the science of food and can help them develop the skills needed to study the role of microorganisms in food production and preservation.

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Materials Scientist

Materials Scientists study the structure and properties of materials. An understanding of how food components interact to form the structure of food products is essential to their work. This course can provide Materials Scientists with a foundation in the science of food materials and can help them develop new materials for food applications.

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Chemical Engineer

Chemical Engineers design and operate chemical plants and processes. An understanding of food components and their transformations during cooking can help Chemical Engineers develop and optimize processes for the production of food products. This course can provide Chemical Engineers with a foundation in the science of food and can help them develop the skills needed to design and operate safe and efficient food production processes.

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Food Safety Inspector

Food Safety Inspectors ensure that food is safe for consumption. An understanding of food components and their transformations during cooking is essential to their work. This course can provide Food Safety Inspectors with a foundation in the science of food and can help them develop the skills needed to inspect food products and ensure their safety.

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Food Processing Technician

Food Processing Technicians operate and maintain food processing equipment. An understanding of food components and their transformations during cooking is essential to their work. This course can provide Food Processing Technicians with a foundation in the science of food and can help them develop the skills needed to operate and maintain food processing equipment.

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Quality Control Inspector

Quality Control Inspectors ensure that food products meet quality standards. An understanding of food components and their transformations during cooking is essential to their work. This course can provide Quality Control Inspectors with a foundation in the science of food and can help them develop the skills needed to inspect food products and ensure their quality.

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Restaurant Manager

Restaurant Managers oversee the operation of restaurants. An understanding of food components and their transformations during cooking can help Restaurant Managers develop menus, train staff, and ensure that food is prepared and served safely and efficiently. This course can provide Restaurant Managers with a foundation in the science of food and can help them develop the skills needed to manage a successful restaurant.

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