This course introduces several 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 implications 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. You will also be asked to try out and practice specific cooking principles through the weekly assignments; analyze your data and make comparisons of your experiences with others.
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The Science of Gastronomy
The Hong Kong University of Science and TechnologyÜber diesen Kurs
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- Nutrition
- Chemistry
- Food Science
- Cooking
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Orientation | Module 1: Energy Transfer
Module 2: Hunger and Satiety
Module 3: The Sense of Taste
Module 4: The Sense of Smell
Bewertungen
- 5 stars74,81 %
- 4 stars17,94 %
- 3 stars4,48 %
- 2 stars1,44 %
- 1 star1,30 %
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
Waiting for an extension to this course but at an advanced levelThis course is really valuable. It was presented in a simple and fun way I enjoyed studying with you thank you
It was vary good gave me ideas on how to improve my cooking technique, and allowed me to use my imagination to make my dishes better!
Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.
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