Informações sobre o curso
4.6
207 classificações
50 avaliações
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Comece imediatamente e aprenda em seu próprio cronograma.
Prazos flexíveis

Prazos flexíveis

Redefinir os prazos de acordo com sua programação.
Horas para completar

Aprox. 19 horas para completar

Sugerido: 3-4 hours/week...
Idiomas disponíveis

Inglês

Legendas: Inglês

Habilidades que você terá

NutritionChemistryFood ScienceCooking
100% online

100% online

Comece imediatamente e aprenda em seu próprio cronograma.
Prazos flexíveis

Prazos flexíveis

Redefinir os prazos de acordo com sua programação.
Horas para completar

Aprox. 19 horas para completar

Sugerido: 3-4 hours/week...
Idiomas disponíveis

Inglês

Legendas: Inglês

Programa - O que você aprenderá com este curso

Semana
1
Horas para completar
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....
Reading
26 videos (Total 137 min), 5 leituras, 3 testes
Video26 videos
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
Reading5 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
Quiz3 exercícios práticos
Pre-course survey38min
Assignment 1 – Submission22min
Assignment 2 – Submission4min
Semana
2
Horas para completar
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....
Reading
25 videos (Total 153 min), 3 leituras, 3 testes
Video25 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
Reading3 leituras
Assignment 3 – Instruction10min
Assignment 4 – Instruction10min
Assignment 5 – Instruction10min
Quiz3 exercícios práticos
Assignment 3 – Submission8min
Assignment 4 – Submission10min
Assignment 5 – Submission4min
Semana
3
Horas para completar
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....
Reading
21 videos (Total 123 min), 3 leituras, 2 testes
Video21 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
Reading3 leituras
5.5: Demonstration - Can color affect our taste perception? - Now is your turn10min
Assignment 6 – Instruction10min
Assignment 7 – Instruction10min
Quiz2 exercícios práticos
Assignment 6 – Submission4min
Assignment 7 – Submission8min
Semana
4
Horas para completar
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....
Reading
17 videos (Total 126 min), 1 leitura, 1 teste
Video17 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
Reading1 leituras
Assignment 8 – Instruction10min
Quiz1 exercício prático
Assignment 8 – Submission12min
4.6
50 avaliaçõesChevron Right
Direcionamento de carreira

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Benefício de carreira

83%

consegui um benefício significativo de carreira com este curso

Melhores avaliações

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 JANov 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

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King L. Chow

Professor
Division of Life Science
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Lam Lung Yeung

Associate Professor
Department 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....

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