Informações sobre o curso

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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

Learner Career Outcomes

43%

comecei uma nova carreira após concluir estes cursos

30%

consegui um benefício significativo de carreira com este curso

100% on-line

Comece imediatamente e aprenda em seu próprio cronograma.

Prazos flexíveis

Redefinir os prazos de acordo com sua programação.

Aprox. 15 horas para completar

Sugerido: 3-4 hours/week...

Inglês

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

Habilidades que você terá

NutritionChemistryFood ScienceCooking

Learner Career Outcomes

43%

comecei uma nova carreira após concluir estes cursos

30%

consegui um benefício significativo de carreira com este curso

100% on-line

Comece imediatamente e aprenda em seu próprio cronograma.

Prazos flexíveis

Redefinir os prazos de acordo com sua programação.

Aprox. 15 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

Course Overview1min

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

3.0: The Sense of Taste - Topic Outline40s

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

5.0: The Sense of Sight - Topic Outline34s

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

7.0: Fruits and Vegetables - Topic Outline29s

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

Semana

5

3 horas para concluir

Module 8 (continued) and Module 9

This week, we will continue our focus on the preparation and cooking of meat and learn about the elements that affect the preparation of sauces.

18 vídeos (Total 138 mín.), 1 leitura, 1 teste

18 videos

8.5: How to choose a piece of meat – marbling?3min

8.6: How to choose a piece of meat – body parts?9min

8.7: It’s tough, what should I do?17min

Assignment 9 – Instruction Video1min

Assignment 9 – Result Sharing3min

8.8: How does heating change a steak?9min

8.9: Does it matter to have more connective tissue or more muscle?7min

8.10: Choose the right temperature for meat cooking4min

8.11: Create your own meat flavor and color in steak cooking16min

8.12: The final touch on a steak – its juice and its flavor4min

8.13: A Perfect Steak - Topic Summary1min

9.0: Sauces - Topic Outline56s

9.1: The Importance of sauce in a dish3min

9.2: Sauce and viscosity8min

9.3: Things to know when changing the viscosity of a sauce10min

9.4: Changing the viscosity of a sauce I: Larger or smaller molecules?13min

9.5: Changing the viscosity of a sauce II: Particles and bubbles16min

9.6: What makes an ideal sauce?5min

1 leituras

Assignment 9 – Instruction10min

1 exercício prático

Assignment 9 – Submission4min

Semana

6

5 horas para concluir

Module 9 (continued) and Module 10

This week, we will continue our focus on the preparation of sauces and finish up the course with the last topic on dessert. After completing all the content, it's time to test your understanding on the entire course. Take the final exam and complete the post-course survey. Your valuable feedback will certainly help us improve future iterations of the course.

19 vídeos (Total 140 mín.), 3 leituras, 4 testes

19 videos

9.7: Using salt in sauce6min

Assignment 10 – Instruction Video2min

Assignment 10 – Result Sharing3min

9.8: Using alcohol in sauce5min

9.9: Using protein in sauce10min

9.10: Using fat in sauce10min

9.11: Using starch in sauce14min

9.12: Sauces - Topic Summary58s

10.0: Dessert - Topic Outline58s

10.1: Textures in desserts4min

10.2: How is gluten formed?14min

Assignment 11 – Instruction Video3min

Assignment 11 – Result Sharing1min

10.3: Factors affecting the formation of gluten6min

10.4: Chemical or Biological Leavening Agent?16min

10.5: What do we need to make a cake rise?8min

10.6: The stable egg white foam15min

10.7: Ginger milk curd11min

10.8: Dessert - Topic Summary1min

3 leituras

Assignment 10 – Instruction10min

Assignment 11 – Instruction10min

Rate this course10min

4 exercícios práticos

Assignment 10 – Submission12min

Assignment 11 – Submission8min

Exam1h

Post-course Survey38min

Instrutores

King L. Chow

Professor

Division of Life Science

Lam Lung Yeung

Associate Professor

Department of Chemistry

Perguntas Frequentes – FAQ

Quando terei acesso às palestras e às tarefas?
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.
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