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:
The Science of GastronomyThe Hong Kong University of Science and Technology
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The Hong Kong University of Science and Technology
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- 5 stars74,43 %
- 4 stars18,23 %
- 3 stars4,63 %
- 2 stars1,49 %
- 1 star1,19 %
Top-Bewertungen von THE SCIENCE OF GASTRONOMY
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
I really appreciate of this course
Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.
there should be a digital certificate in PDF for those who can not pay because everybody does a lot of effort and time to finish this course
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
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