Chevron Left
Zurück zu The Science of Gastronomy

Bewertung und Feedback des Lernenden für The Science of Gastronomy von The Hong Kong University of Science and Technology

4.6
Sterne
687 Bewertungen

Über den Kurs

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. At the end of this course, you will be able to: - appreciate the scientific basis of various recipes. - develop your own recipes by integrating some of the scientific principles into new dishes. - recognize the influence of the material world on human perception from the different senses. - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment if you have fulfilled all other qualifying requirements to pass the course. Course Overview video: https://www.coursera.org/lecture/gastronomy/course-overview-43gyz...

Top-Bewertungen

DJ

3. Juni 2021

Very easy to understand even for someone new to food science like me. Learn a lot about the basic science of how our body works to see taste smell taste hear and touch food and how cooking works.

SJ

28. Sep. 2020

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.

Filtern nach:

1 - 25 von 169 Bewertungen für The Science of Gastronomy

von Altin J N

24. Feb. 2019

von Josiah P A

20. Nov. 2017

von farman a

12. Sep. 2020

von Lillian L

15. Jan. 2018

von Samar A

18. Apr. 2020

von Jean B

25. Sep. 2016

von Julianty

20. Sep. 2017

von Рожкова Е Е

11. Aug. 2016

von Angie M A S

4. Apr. 2019

von Deleted A

1. März 2019

von Anzala A M

14. Mai 2019

von maria s

15. März 2021

von Fatema B

24. Okt. 2019

von Shirley D J

29. Sep. 2020

von Afnan S

8. Juli 2018

von Tamires G

6. Apr. 2019

von krishan v

26. März 2020

von Danielle T

19. Juni 2016

von PALASHA S

29. Juni 2016

von Rylee I

11. Aug. 2020

von Vika R

23. Okt. 2016

von Irvin T

23. Apr. 2020

von PreetyParahoo

10. Jan. 2021

von harold c c s s

20. Juni 2022

von Matthew C

6. Okt. 2020