We may earn an affiliate commission when you visit our partners.
Michael Brenner,
David Weitz,
and
Pia Sörensen
During each module of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.
Topics will include:
- How molecules influence flavor
- The role of heat in cooking
- Diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.
Read more
During each module of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.
Topics will include:
- How molecules influence flavor
- The role of heat in cooking
- Diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.
Read more
During each module of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.
Topics will include:
- How molecules influence flavor
- The role of heat in cooking
- Diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.
You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking precise measurements, and making skillful observations, you will learn to think like both a cook and a scientist. 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?
Register for this course and see more details by visiting:
OpenCourser.com/course/s2rkh7/science
What's inside
Learning objectives
- The scientific concepts that underlie everyday cooking and haute cuisine techniques;
- How to apply principles of physics, engineering, and chemistry to cooking;
- How to become an experimental scientist in your own kitchen;
- How to think like a chef and a scientist.
- The scientific concepts that underlie everyday cooking and haute cuisine techniques;
- How to apply principles of physics, engineering, and chemistry to cooking;
- How to become an experimental scientist in your own kitchen;
- How to think like a chef and a scientist.
Syllabus
Traffic lights
Traffic lights
Read about what's good
what should give you pause and
possible dealbreakers
Explores the scientific principles underlying cooking techniques used by professional chefs
Taught by culinary experts from renowned restaurants like Eleven Madison Park, El Celler de Can Roca, and minibar
Involves hands-on cooking experiments, allowing learners to apply scientific concepts in a practical setting
Provides a strong foundation in the science of cooking, including topics such as molecular gastronomy and heat transfer
Develops critical thinking skills by encouraging learners to analyze and understand cooking processes from a scientific perspective
May require some prior knowledge of cooking or basic science concepts
Save this course
Create your own learning path.
Save this course to your list so you can find it easily later.
Save
Save
Reviews summary
Science of cooking from harvard
According to learners, this course offers a unique blend of culinary arts and scientific principles. Students praise the high-quality lectures featuring engaging Harvard professors and inspiring world-renowned chefs. A significant highlight is the hands-on kitchen experiments, which many found to be a fun and effective way to apply concepts and a unique component of the course. While many appreciate the depth of scientific explanation, some note that it can be challenging without a science background and occasionally feels less connected to practical cooking. Overall, it's seen as an excellent course for those curious about the 'why' behind cooking, bridging the gap between kitchen and lab.
Heavily science-focused, less on practical everyday cooking.
"Was hoping for more cooking techniques, but it's heavily focused on the science."
"Didn't feel like I learned much I could use directly in my kitchen, unless I wanted to understand molecular gastronomy."
"The material is interesting but sometimes feels disconnected from practical cooking."
Features expert instructors and professional production.
"The lectures are high quality and the chef interviews are a great touch."
"Highly engaging instructors."
"Appreciated the clear explanations from the professors."
Hands-on labs reinforce learning effectively.
"The kitchen labs were fun and really solidified the concepts."
"The lab is certainly one of the most unique components of this course."
"The experiments were simple but effective."
Successfully bridges culinary art and soft matter science.
"Absolutely loved this course! The way they blend complex science with practical cooking examples is brilliant."
"Bridged the gap between my love for cooking and my science background perfectly."
"The mix of science and cooking is unique, but sometimes the connection wasn't as clear as it could be."
Can be challenging without prior scientific knowledge.
"Sometimes felt a bit dry and academic. The chef parts were great, but the science lectures were dense."
"Better for those with some science background."
"Found it a bit dry and academic. The chef parts were great, but the science lectures were dense."
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 (chemistry) with these
activities:
Connect with Experienced Chefs
Show steps
Reach out to experienced chefs to gain insights from professionals in the field.
Show steps
-
Attend culinary events and workshops
-
Contact chefs directly through email or social media
-
Request informational interviews
On Food and Cooking: The Science and Lore of the Kitchen
Show steps
Review the classic text on the science of cooking to gain a deeper understanding of the principles behind the techniques used in the course.
View
Keys to Good Cooking
on Amazon
Show steps
-
Read the book
-
Take notes on key concepts
-
Discuss the book with other students
Cooking and Science Study Group
Show steps
Join a study group to share knowledge, discuss course materials, and collaborate on projects.
Show steps
-
Find or form a study group with other students
-
Set regular meeting times
-
Discuss course content and assignments
-
Collaborate on projects and experiments
Six other activities
Expand to see all activities and additional details
Show all nine activities
Home Cooking Challenge
Show steps
Apply the principles learned in the course to create your own recipes and cook delicious meals at home.
Browse courses on
Cooking Skills
Show steps
-
Select recipes that interest you
-
Gather the necessary ingredients and equipment
-
Follow the recipes and prepare the dishes
-
Taste and evaluate your creations
How to Cook Like a Chef: Online Tutorials
Show steps
Follow online tutorials to practice cooking techniques and refine culinary skills.
Browse courses on
Cooking Techniques
Show steps
-
Find reputable online cooking tutorials
-
Follow the tutorials step-by-step
-
Practice the techniques regularly
Flavor Pairings Exercise
Show steps
Practice identifying and pairing flavors to enhance culinary creations.
Show steps
-
Gather a variety of ingredients
-
Experiment with different flavor combinations
-
Record your observations and impressions
Culinary Experimentation Log
Show steps
Document culinary experiments to record observations, analyze results, and deepen understanding of the science behind cooking.
Show steps
-
Plan and design culinary experiments
-
Conduct the experiments and record data
-
Analyze the results and draw conclusions
-
Write up the findings in a log
Culinary Innovation Proposal
Show steps
Develop and present a proposal for an innovative culinary creation that applies scientific principles.
Show steps
-
Research and identify a culinary challenge
-
Develop a hypothesis and design an experiment
-
Conduct the experiment and collect data
-
Analyze the results and draw conclusions
-
Write and present a proposal
Contribute to Open Food Science Projects
Show steps
Participate in open-source projects related to food science to contribute to the advancement of culinary knowledge.
Browse courses on
Food Science
Show steps
-
Identify open-source food science projects
-
Review the project documentation
-
Contribute to the project
Connect with Experienced Chefs
Show steps
Reach out to experienced chefs to gain insights from professionals in the field.
Show steps
Show steps
Show steps
- Attend culinary events and workshops
- Contact chefs directly through email or social media
- Request informational interviews
On Food and Cooking: The Science and Lore of the Kitchen
Show steps
Review the classic text on the science of cooking to gain a deeper understanding of the principles behind the techniques used in the course.
View
Keys to Good Cooking
on Amazon
Show steps
Show steps
Show steps
- Read the book
- Take notes on key concepts
- Discuss the book with other students
Cooking and Science Study Group
Show steps
Join a study group to share knowledge, discuss course materials, and collaborate on projects.
Show steps
Show steps
Show steps
- Find or form a study group with other students
- Set regular meeting times
- Discuss course content and assignments
- Collaborate on projects and experiments
Six other activities
Expand to see all activities and additional details
Show all nine activities
Home Cooking Challenge
Show steps
Apply the principles learned in the course to create your own recipes and cook delicious meals at home.
Browse courses on
Cooking Skills
Show steps
Show steps
Show steps
- Select recipes that interest you
- Gather the necessary ingredients and equipment
- Follow the recipes and prepare the dishes
- Taste and evaluate your creations
How to Cook Like a Chef: Online Tutorials
Show steps
Follow online tutorials to practice cooking techniques and refine culinary skills.
Browse courses on
Cooking Techniques
Show steps
Show steps
Show steps
- Find reputable online cooking tutorials
- Follow the tutorials step-by-step
- Practice the techniques regularly
Flavor Pairings Exercise
Show steps
Practice identifying and pairing flavors to enhance culinary creations.
Show steps
Show steps
Show steps
- Gather a variety of ingredients
- Experiment with different flavor combinations
- Record your observations and impressions
Culinary Experimentation Log
Show steps
Document culinary experiments to record observations, analyze results, and deepen understanding of the science behind cooking.
Show steps
Show steps
Show steps
- Plan and design culinary experiments
- Conduct the experiments and record data
- Analyze the results and draw conclusions
- Write up the findings in a log
Culinary Innovation Proposal
Show steps
Develop and present a proposal for an innovative culinary creation that applies scientific principles.
Show steps
Show steps
Show steps
- Research and identify a culinary challenge
- Develop a hypothesis and design an experiment
- Conduct the experiment and collect data
- Analyze the results and draw conclusions
- Write and present a proposal
Contribute to Open Food Science Projects
Show steps
Participate in open-source projects related to food science to contribute to the advancement of culinary knowledge.
Browse courses on
Food Science
Show steps
Show steps
Show steps
- Identify open-source food science projects
- Review the project documentation
- Contribute to the project
Career center
Learners who complete Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) will develop knowledge and skills
that may be useful to these careers:
Molecular Gastronomist
Molecular Gastronomist
Molecular Gastronomists study the physical and chemical transformations that occur during cooking. This course may be useful for Molecular Gastronomists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Molecular Gastronomists to develop new and innovative dishes.
Chef
Chef
Chefs prepare and cook food in restaurants, hotels, and other food service establishments. This course may be useful for Chefs because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Chefs to develop new recipes, improve their cooking skills, and understand the science behind the food they cook.
Science Writer
Science Writer
Science Writers write about science for magazines, newspapers, and websites. This course may be useful for Science Writers because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Science Writers to write more informed and engaging articles about food science.
Food Photographer
Food Photographer
Food Photographers take pictures of food for magazines, newspapers, and websites. This course may be useful for Food Photographers because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Food Photographers to understand how to best capture the beauty andおいしさof food in their photographs.
Food Stylist
Food Stylist
Food Stylists prepare food for photography and film. This course may be useful for Food Stylists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Food Stylists to create visually appealing food that looks delicious on camera.
Food Writer
Food Writer
Food Writers write about food for magazines, newspapers, and websites. This course may be useful for Food Writers because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Food Writers to write more informed and engaging articles about food.
Entrepreneur
Entrepreneur
Entrepreneurs start and run their own businesses. This course may be useful for Entrepreneurs because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Entrepreneurs to develop and launch new food-related businesses.
Dietitian
Dietitian
Dietitians provide nutrition advice to individuals and groups. This course may be useful for Dietitians because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Dietitians to provide more informed and effective nutrition advice.
Culinary Scientist
Culinary Scientist
Culinary Scientists combine their understanding of food science, nutrition, and culinary arts to develop and improve food products. They work in research and development, quality control, and product safety. This course may be useful for Culinary Scientists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques.
Nutritionist
Nutritionist
Nutritionists study the relationship between food and health. This course may be useful for Nutritionists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Nutritionists to better understand the role of food in health and disease.
Food Scientist
Food Scientist
Food Scientists apply scientific principles to the study of food. They work in research and development, quality control, and product safety. This course may be useful for Food Scientists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques.
Research Scientist
Research Scientist
Research Scientists conduct scientific research in a variety of fields, including food science and nutrition. This course may be useful for Research Scientists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Research Scientists to design and conduct more effective studies.
Professor
Professor
Professors teach and conduct research at colleges and universities. This course may be useful for Professors because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Professors to develop and teach more engaging and informative courses.
Product Manager
Product Manager
Product Managers are responsible for the development and marketing of new products. This course may be useful for Product Managers because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Product Managers to develop and market new food products that meet the needs of consumers.
Consultant
Consultant
Consultants provide advice and expertise to businesses and organizations. This course may be useful for Consultants because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Consultants to provide more informed and valuable advice to their clients.
For more career information including salaries, visit:
OpenCourser.com/course/s2rkh7/science
Reading list
We've selected 13 books
that we think will supplement your
learning. Use these to
develop background knowledge, enrich your coursework, and gain a
deeper understanding of the topics covered in
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry).
Save
Harold McGee's classic work comprehensive guide to the science of cooking, covering everything from the chemistry of ingredients to the physics of cooking techniques. It is an essential reference for anyone who wants to understand the science behind the art of cooking.
Save
Practical guide to cooking that uses science to explain why recipes work. It is full of tips and tricks for making your food taste better, and great resource for anyone who wants to learn more about the science of cooking.
Teaches you how to cook by ratios, rather than by following recipes. This approach gives you more flexibility in the kitchen, and allows you to create your own dishes. It great resource for anyone who wants to learn more about the fundamentals of cooking.
Collection of recipes that have been tested and perfected by the experts at Cook's Illustrated. Each recipe is accompanied by a detailed explanation of the science behind it, so you can learn more about the how and why of cooking.
Save
Provides a guide to pairing ingredients to create delicious dishes. It is based on the science of flavor, and provides a systematic approach to creating new and innovative recipes.
This textbook provides a comprehensive overview of the chemistry of food. It covers everything from the structure of food molecules to the chemical reactions that occur during cooking. It great resource for anyone who wants to learn more about the science of food.
This textbook provides an overview of the engineering principles that are used in the food industry. It covers everything from the design of food processing equipment to the storage and transportation of food. It great resource for anyone who wants to learn more about the engineering aspects of food production.
Collection of essays that explore the science of food and cooking. It covers a wide range of topics, from the chemistry of flavor to the physics of cooking techniques. It great resource for anyone who wants to learn more about the science behind the art of cooking.
Save
Provides a comprehensive overview of the science of cooking. It covers everything from the chemistry of ingredients to the physics of cooking techniques. It great resource for anyone who wants to learn more about the science behind the art of cooking.
Save
Explores the science of flavor. It covers everything from the physiology of taste to the psychology of flavor perception. It great resource for anyone who wants to learn more about the science behind the art of cooking.
Provides a comprehensive overview of the science of chocolate. It covers everything from the history of chocolate to the chemistry of chocolate flavor. It great resource for anyone who wants to learn more about the science behind the art of chocolate making.
Provides a tour of the world of molecular gastronomy. It covers everything from the history of molecular gastronomy to the latest techniques in molecular cooking. It great resource for anyone who wants to learn more about the science behind the art of cooking.
Provides a comprehensive overview of the chemistry of food. It covers everything from the structure of food molecules to the chemical reactions that occur during cooking. It great resource for anyone who wants to learn more about the science behind the art of cooking.
For more information about how these books relate to this course, visit:
OpenCourser.com/course/s2rkh7/science
Share
Similar courses
Similar courses are unavailable at this time. Please try again later.
Rating
5.0
Effort
2 to 3 hours per week for 16 weeks
Level
Introductory
Via
edX
Institution
Harvard University
Instructors
Michael Brenner
David Weitz
Pia Sörensen
Language
English
Transcript
English
This course belongs to a
collection
called
The Science of Cooking. It's comprised of three courses:
- Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
- Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) (viewing)
- Food Fermentation: The Science of Cooking with Microbes
Our mission
OpenCourser helps millions of learners each year. People visit us to learn workspace skills, ace their exams, and nurture their curiosity.
Our extensive catalog contains over 50,000 courses and twice as many books. Browse by search, by topic, or even by career interests. We'll match you to the right resources quickly.
Find this site helpful? Tell a friend about us.
Affiliate disclosure
We're supported by our community of learners. When you purchase or subscribe to courses and programs or purchase books, we may earn a commission from our partners.
Your purchases help us maintain our catalog and keep our servers humming without ads.
Thank you for supporting OpenCourser.
© 2016 - 2025 OpenCourser