Informações sobre o curso

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Tenha o certificado após a conclusão
100% on-line
Comece imediatamente e aprenda em seu próprio cronograma.
Prazos flexíveis
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Aprox. 22 horas para completar
Inglês
Legendas: Inglês, Chinês (tradicional), Chinês (simplificado)

Habilidades que você terá

NutritionChemistryFood ScienceCooking

Resultados de carreira do aprendiz

43%

comecei uma nova carreira após concluir estes cursos

30%

consegui um benefício significativo de carreira com este curso
Certificados compartilháveis
Tenha o certificado após a conclusão
100% on-line
Comece imediatamente e aprenda em seu próprio cronograma.
Prazos flexíveis
Redefinir os prazos de acordo com sua programação.
Aprox. 22 horas para completar
Inglês
Legendas: Inglês, Chinês (tradicional), Chinês (simplificado)

oferecido por

Logotipo de Universidade de Ciência e Tecnologia de Hong Kong

Universidade de Ciência e Tecnologia de Hong Kong

Programa - O que você aprenderá com este curso

Classificação do conteúdoThumbs Up98%(5,857 classificações)Info
Semana
1

Semana 1

5 horas para concluir

Orientation, Module 1 and Module 2

5 horas para concluir
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

Semana 2

4 horas para concluir

Module 3 and Module 4

4 horas para concluir
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

Semana 3

3 horas para concluir

Module 5 and Module 6

3 horas para concluir
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

Semana 4

3 horas para concluir

Module 7 and Module 8

3 horas para concluir
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

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