Informações sobre o curso
16,394 visualizações recentes

100% online

Comece imediatamente e aprenda em seu próprio cronograma.

Prazos flexíveis

Redefinir os prazos de acordo com sua programação.

Aprox. 16 horas para completar

Sugerido: 3-4 hours/week...

Inglês

Legendas: Inglês, Chinês (tradicional), Chinês (simplificado)

Habilidades que você terá

NutritionChemistryFood ScienceCooking

100% online

Comece imediatamente e aprenda em seu próprio cronograma.

Prazos flexíveis

Redefinir os prazos de acordo com sua programação.

Aprox. 16 horas para completar

Sugerido: 3-4 hours/week...

Inglês

Legendas: Inglês, Chinês (tradicional), Chinês (simplificado)

Programa - O que você aprenderá com este curso

Semana
1
5 horas para concluir

Orientation, Module 1 and Module 2

This week, we will focus on “Energy Transfer” and “Hunger and Satiety”. Before you start with the content for these modules, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.

...
26 vídeos ((Total 137 mín.)), 5 leituras, 3 testes
26 videos
1.0: Introduction8min
1.1: Energy Transfer - Topic Outline35s
1.2: What is energy?5min
1.3: How energy can be transferred through conduction?7min
1.4: Demonstration - Comparing heat capacity3min
1.5: Demonstration - Comparing heat conductance4min
1.6: How do we cook by convection?10min
1.7: Demonstration - Increasing boiling point with salt1min
1.8: Demonstration - Cooking medium and convection2min
1.9: Can radiation and phase transition be used in cooking?8min
1.10: Energy Transfer - Topic Summary1min
2.0: Hunger and Satiety - Topic Outline1min
2.1: Why do we need food?5min
2.2: How do I know that I am full or not?9min
2.3: How do I know that the food is good?9min
2.4: Demonstration – Can you see the differences?3min
2.5: Demonstration - Sound and texture - How does the experiment work?1min
2.5: Demonstration - Sound and texture - Let's hear other people's views1min
2.6: I love chocolate but I don’t want to keep eating it, why?8min
Assignment 1 - Instruction Video3min
Assignment 1 - Result Sharing5min
2.7: What factors can affect my choice of food?17min
Assignment 2 - Instruction Video3min
Assignment 2 - Result Sharing7min
2.8: Hunger and Satiety - Topic Summary2min
5 leituras
Grading Scheme10min
Important Note on Special Dietary Needs10min
2.5: Demonstration - Sound and texture - Now is your turn10min
Assignment 1 - Instruction10min
Assignment 2 - Instruction10min
3 exercícios práticos
Pre-course survey38min
Assignment 1 – Submission22min
Assignment 2 – Submission1h 4min
Semana
2
4 horas para concluir

Module 3 and Module 4

This week, we will talk about how flavor and aroma of food affects our perception of taste of food.

...
25 vídeos ((Total 153 mín.)), 3 leituras, 3 testes
25 videos
3.1: It tastes good!11min
3.2: There are more than four basic tastes9min
3.3: Can we taste the “temperature”?14min
Assignment 3 – Instruction Video2min
Assignment 3 – Result Sharing2min
3.4: There are infinite possibilities with tastes13min
3.5: Demonstration – Sweetness suppresses bitterness4min
Assignment 4 – Instruction Video2min
Assignment 4 – Result Sharing3min
3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?10min
3.7: Demonstration – The cocoa tastes less bitter!2min
3.8: The Sense of Taste - Topic Summary1min
4.0: The Sense of Smell - Topic Outline27s
4.1: What are we smelling?9min
4.2: Demonstration – Factors affecting diffusion rate4min
4.3: How do I smell coffee?10min
4.4: Why do orange and lemon smell different?9min
4.5: Why can’t I taste the “strawberry”?11min
4.6: Demonstration – How does aroma affect our taste?4min
Assignment 5 – Instruction Video2min
Assignment 5 – Result Sharing1min
4.7: Smelling good makes it tastes better!14min
4.8: Demonstration – It is all about congruency!3min
4.9: The Sense of Smell - Topic Summary1min
3 leituras
Assignment 3 – Instruction10min
Assignment 4 – Instruction10min
Assignment 5 – Instruction10min
3 exercícios práticos
Assignment 3 – Submission8min
Assignment 4 – Submission10min
Assignment 5 – Submission4min
Semana
3
3 horas para concluir

Module 5 and Module 6

This week, we will talk about how color and texture of food affects our perception of taste of food.

...
21 vídeos ((Total 123 mín.)), 3 leituras, 2 testes
21 videos
5.1: Coloring food with a different taste6min
5.2: It is good to see red!13min
5.3: Why the pepper doesn’t look good?11min
5.4: Making it looks good, and it tastes good!9min
5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2min
5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1min
5.6: Demonstration – The darker the color, the better it tastes?4min
5.7: The Sense of Sight - Topic Summary1min
6.0: The Sense of Touch - Topic Outline35s
6.1: How do we feel the texture in our mouth?13min
6.2: We can also feel pain and have self-awareness in our mouth!6min
6.3: Demonstration – Seeing with our mouth! Measurement4min
6.4: Demonstration – Seeing with our mouth! Feeling the shape9min
6.5: The more complicated the texture, the more we enjoy the food, why?10min
Assignment 6 – Instruction Video1min
Assignment 6 – Result Sharing3min
6.6: How can we control the texture of food?11min
Assignment 7 – Instruction Video2min
Assignment 7 – Result Sharing6min
6.7: The Sense of Touch - Topic Summary1min
3 leituras
5.5: Demonstration - Can color affect our taste perception? - Now is your turn10min
Assignment 6 – Instruction10min
Assignment 7 – Instruction10min
2 exercícios práticos
Assignment 6 – Submission4min
Assignment 7 – Submission8min
Semana
4
3 horas para concluir

Module 7 and Module 8

This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.

...
17 vídeos ((Total 126 mín.)), 1 leitura, 1 teste
17 videos
7.1: What gives the rigid texture to plants?9min
7.2: How can we manipulate the texture of plants?12min
7.3: What gives green color to plants?12min
7.4: Why some plants are not green in color?7min
7.5: Demonstration – Manipulating the color of red cabbage3min
7.6: Why does the apple turn brown?7min
7.7: Demonstration – What is the best way to prevent browning?5min
7.8: What are the prominent tastes in fruits and vegetables?8min
Assignment 8 – Instruction Video2min
Assignment 8 – Result Sharing4min
7.9: Fruits and Vegetables - Topic Summary1min
8.0: A Perfect Steak - Topic Outline41s
8.1: How to cook a perfect steak?4min
8.2: What are the components of meat?9min
8.3: Why fish muscles are different from that of mammals?17min
8.4: What else does a piece of meat contain?16min
1 leituras
Assignment 8 – Instruction10min
1 exercício prático
Assignment 8 – Submission12min
4.6
61 avaliaçõesChevron Right

33%

comecei uma nova carreira após concluir estes cursos

22%

consegui um benefício significativo de carreira com este curso

Principais avaliações do A Ciência da Gastronomia

por ASJul 8th 2018

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

por TMApr 6th 2019

If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.

Instrutores

Avatar

King L. Chow

Professor
Division of Life Science
Avatar

Lam Lung Yeung

Associate Professor
Department of Chemistry

Sobre Universidade de Ciência e Tecnologia de Hong Kong

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....

Perguntas Frequentes – FAQ

  • Ao se inscrever para um Certificado, você terá acesso a todos os vídeos, testes e tarefas de programação (se aplicável). Tarefas avaliadas pelos colegas apenas podem ser enviadas e avaliadas após o início da sessão. Caso escolha explorar o curso sem adquiri-lo, talvez você não consiga acessar certas tarefas.

  • Quando você adquire o Certificado, ganha acesso a todo o material do curso, incluindo avaliações com nota atribuída. Após concluir o curso, seu Certificado eletrônico será adicionado à sua página de Participações e você poderá imprimi-lo ou adicioná-lo ao seu perfil no LinkedIn. Se quiser apenas ler e assistir o conteúdo do curso, você poderá frequentá-lo como ouvinte sem custo.

Mais dúvidas? Visite o Central de Ajuda ao Aprendiz.