The virtual course "The science of gastronomy - Virtual Course - Coursera", is a course with different contents and that offers video classes of Approx. 25 hours to complete. Explore its essential features, and click the orange button to get detailed information on the Coursera e-Learning platform
This course introduces a series of basic scientific principles that underpin the methodology of cooking, food preparation, and the enjoyment of food.
All topics covered have a strong foundation in the application of biology, chemistry, and physics.
Among others, they include the consumption of cooked foods, the physiological and evolutionary involvement of the senses, the geographical and cultural influences on food, and the logic behind food preparation.
We will also cover topics such as the coupling of senses to improve sensory stimulation; alteration of taste by chemical means; and color modification to improve the appearance of the dishes.
By following video demonstrations of the scientific principles of cooking, you'll learn to recognize the key ingredients and their combinations to make a good healthy meal.
At the end of this course, you will be able to: - appreciate the scientific basis of various recipes; - develop their own recipes integrating some of the scientific principles in new dishes; - recognize the influence of the material world on the human perception of 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 tasks or activities in this course, you can substitute some of the ingredients or ask friends and family to help you with the tasting of your tasks.
Alternatively, you can skip that specific assignment as long as you have met all other passing grade requirements for the course.
Course overview video: https://youtu.
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Hong Kong University of Science and Technology
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