The Hong Kong University of Science and Technology is offering a free online course on Science of Gastronomy. This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets.
This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. The course will start on February 26, 2019.
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Course At Glance
Effort: 3-4 hours/week
Institution: The Hong Kong University of Science and Technology and Coursera
Certificate Available: Yes
Session: Course starts on February 26, 2019
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.
About This Course
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.
Why Take This Course?
This is a free online course. This MOOC will be offered with Video Transcripts in English. Applicants can get a verified certificate.
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 provided that you have fulfilled all other qualifying requirements to pass the course.
King L. Chow, Professor
Division of Life Science
Lam Lung Yeung, Associate Professor
Department of Chemistry
How To Join This Course
- Go to the course website link
- Sign Up At Coursera
- Select a course and Join