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:
von
The Science of Gastronomy
The Hong Kong University of Science and TechnologyÜber diesen Kurs
Kompetenzen, die Sie erwerben
- Nutrition
- Chemistry
- Food Science
- Cooking
von
The Hong Kong University of Science and Technology
HKUST - A dynamic, international research university, in relentless pursuit of excellence, leading the advance of science and technology, and educating the new generation of front-runners for Asia and the world.
Lehrplan - Was Sie in diesem Kurs lernen werden
Orientation, Module 1 and Module 2
This week, we will focus on “Energy Transfer” and “Hunger and Satiety”. Before you start with the content for these modules, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.
Module 3 and Module 4
This week, we will talk about how flavor and aroma of food affects our perception of taste of food.
Module 5 and Module 6
This week, we will talk about how color and texture of food affects our perception of taste of food.
Module 7 and Module 8
This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.
Bewertungen
Top-Bewertungen von THE SCIENCE OF GASTRONOMY
Everything went well. I don't really like book in a sense, like reading but not exam, that's why I tried so many times. Taught me patience, ...spend time wisely...cook different fish in different ways
a little succinct and could have gone in to far more chemistry details. the teachers are a little difficult to understand at times and a little repetitive as well but overall an enjoyable course
Thank you very much Professor Chow and Professor Yeung as well as to your student assistants. I find the topics, demonstrations and assignments very interesting and useful in my profession.
Great course I learn many many things of this course I am chef please also star some culinary course and food safety course for chefs\n\nI really appreciate of this course
Häufig gestellte Fragen
Wann erhalte ich Zugang zu den Vorträgen und Aufgaben?
Was bekomme ich, wenn ich das Zertifikat erwerbe?
Ist finanzielle Unterstützung möglich?
Haben Sie weitere Fragen? Besuchen Sie das Learner Help Center.
