The Science of Gastronomy
oferecido por
The Science of Gastronomy
The Hong Kong University of Science and Technology
Informações sobre o curso
4.6
195 ratings
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. 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 requirement to pass the course.
Course Overview video: https://youtu.be/H5vlaR0_X2I
Habilidades que você terá
CookingChemistryFood ScienceNutrition
Programa - O que você aprenderá com este curso
1
Seção
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 de 137 min), 5 leituras, 3 testes
26 videos
Course Overview1min
1.0: Introduction8min
1.1: Energy Transfer - Topic Outlinemin
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 – Submission4min
2
Seção
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 de 153 min), 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 Outlinemin
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
3
Seção
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 de 123 min), 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 Outlinemin
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
4
Seção
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 de 126 min), 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 Outlinemin
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
67%
83%
Melhores avaliações
por AS•Jul 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 JA•Nov 20th 2017
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!
Instrutores
King L. Chow
ProfessorDivision of Life Science
Lam Lung Yeung
Associate ProfessorDepartment of Chemistry
Sobre The Hong Kong University of Science and Technology
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
When will I have access to the lectures and assignments?
Once you enroll for a Certificate, you’ll have access to all videos, quizzes, and programming assignments (if applicable). Peer review assignments can only be submitted and reviewed once your session has begun. If you choose to explore the course without purchasing, you may not be able to access certain assignments.
What will I get if I purchase the Certificate?
When you purchase a Certificate you get access to all course materials, including graded assignments. Upon completing the course, your electronic Certificate will be added to your Accomplishments page - from there, you can print your Certificate or add it to your LinkedIn profile. If you only want to read and view the course content, you can audit the course for free.
What is the refund policy?
Is financial aid available?
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