La science de la gastronomie

Université des sciences et technologies de Hong Kong

À propos de ce cours

75,120 consultations récentes

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

Résultats de carrière des étudiants

43%

ont commencé une nouvelle carrière après avoir terminé ce cours

30%

ont bénéficié d'un avantage concret dans leur carrières grâce à ce cours

Certificat partageable

Obtenez un Certificat lorsque vous terminez

100 % en ligne

Commencez dès maintenant et apprenez aux horaires qui vous conviennent.

Dates limites flexibles

Réinitialisez les dates limites selon votre disponibilité.

Approx. 24 heures pour terminer

Anglais

Sous-titres : Anglais, Chinois (traditionnel), Chinois (simplifié)

Compétences que vous acquerrez

NutritionChemistryFood ScienceCooking

Résultats de carrière des étudiants

43%

ont commencé une nouvelle carrière après avoir terminé ce cours

30%

ont bénéficié d'un avantage concret dans leur carrières grâce à ce cours

Certificat partageable

Obtenez un Certificat lorsque vous terminez

100 % en ligne

Commencez dès maintenant et apprenez aux horaires qui vous conviennent.

Dates limites flexibles

Réinitialisez les dates limites selon votre disponibilité.

Approx. 24 heures pour terminer

Anglais

Sous-titres : Anglais, Chinois (traditionnel), Chinois (simplifié)

Enseignants

Évaluation de l'enseignant

4.62/5 (56 notes)

King L. Chow

Professor

Division of Life Science

64,797 étudiants

2 cours

Lam Lung Yeung

Adjunct Associate Professor

Division of Environment & Sustainability

64,316 étudiants

1 cours

Offert par

Université des sciences et technologies 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.

Programme du cours : ce que vous apprendrez dans ce cours

Évaluation du contenu98%(6,784 notes)

Semaine

Semaine 1

5 heures pour terminer

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.

5 heures pour terminer

26 vidéos (Total 137 min), 5 lectures, 3 quiz

26 vidéos

Course Overview1 min

1.0: Introduction8 min

1.1: Energy Transfer - Topic Outline35s

1.2: What is energy?5 min

1.3: How energy can be transferred through conduction?7 min

1.4: Demonstration - Comparing heat capacity3 min

1.5: Demonstration - Comparing heat conductance4 min

1.6: How do we cook by convection?10 min

1.7: Demonstration - Increasing boiling point with salt1 min

1.8: Demonstration - Cooking medium and convection2 min

1.9: Can radiation and phase transition be used in cooking?8 min

1.10: Energy Transfer - Topic Summary1 min

2.0: Hunger and Satiety - Topic Outline1 min

2.1: Why do we need food?5 min

2.2: How do I know that I am full or not?9 min

2.3: How do I know that the food is good?9 min

2.4: Demonstration – Can you see the differences?3 min

2.5: Demonstration - Sound and texture - How does the experiment work?1 min

2.5: Demonstration - Sound and texture - Let's hear other people's views1 min

2.6: I love chocolate but I don’t want to keep eating it, why?8 min

Assignment 1 - Instruction Video3 min

Assignment 1 - Result Sharing5 min

2.7: What factors can affect my choice of food?17 min

Assignment 2 - Instruction Video3 min

Assignment 2 - Result Sharing7 min

2.8: Hunger and Satiety - Topic Summary2 min

5 lectures

Grading Scheme10 min

Important Note on Special Dietary Needs10 min

2.5: Demonstration - Sound and texture - Now is your turn10 min

Assignment 1 - Instruction10 min

Assignment 2 - Instruction10 min

3 exercices pour s'entraîner

Pre-course survey30 min

Assignment 1 – Submission30 min

Assignment 2 – Submission30 min

Semaine

Semaine 2

5 heures pour terminer

Module 3 and Module 4

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

5 heures pour terminer

25 vidéos (Total 153 min), 3 lectures, 3 quiz

25 vidéos

3.0: The Sense of Taste - Topic Outline40s

3.1: It tastes good!11 min

3.2: There are more than four basic tastes9 min

3.3: Can we taste the “temperature”?14 min

Assignment 3 – Instruction Video2 min

Assignment 3 – Result Sharing2 min

3.4: There are infinite possibilities with tastes13 min

3.5: Demonstration – Sweetness suppresses bitterness4 min

Assignment 4 – Instruction Video2 min

Assignment 4 – Result Sharing3 min

3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?10 min

3.7: Demonstration – The cocoa tastes less bitter!2 min

3.8: The Sense of Taste - Topic Summary1 min

4.0: The Sense of Smell - Topic Outline27s

4.1: What are we smelling?9 min

4.2: Demonstration – Factors affecting diffusion rate4 min

4.3: How do I smell coffee?10 min

4.4: Why do orange and lemon smell different?9 min

4.5: Why can’t I taste the “strawberry”?11 min

4.6: Demonstration – How does aroma affect our taste?4 min

Assignment 5 – Instruction Video2 min

Assignment 5 – Result Sharing1 min

4.7: Smelling good makes it tastes better!14 min

4.8: Demonstration – It is all about congruency!3 min

4.9: The Sense of Smell - Topic Summary1 min

3 lectures

Assignment 3 – Instruction10 min

Assignment 4 – Instruction10 min

Assignment 5 – Instruction10 min

3 exercices pour s'entraîner

Assignment 3 – Submission30 min

Assignment 4 – Submission30 min

Assignment 5 – Submission30 min

Semaine

Semaine 3

4 heures pour terminer

Module 5 and Module 6

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

4 heures pour terminer

21 vidéos (Total 123 min), 3 lectures, 2 quiz

21 vidéos

5.0: The Sense of Sight - Topic Outline34s

5.1: Coloring food with a different taste6 min

5.2: It is good to see red!13 min

5.3: Why the pepper doesn’t look good?11 min

5.4: Making it looks good, and it tastes good!9 min

5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2 min

5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1 min

5.6: Demonstration – The darker the color, the better it tastes?4 min

5.7: The Sense of Sight - Topic Summary1 min

6.0: The Sense of Touch - Topic Outline35s

6.1: How do we feel the texture in our mouth?13 min

6.2: We can also feel pain and have self-awareness in our mouth!6 min

6.3: Demonstration – Seeing with our mouth! Measurement4 min

6.4: Demonstration – Seeing with our mouth! Feeling the shape9 min

6.5: The more complicated the texture, the more we enjoy the food, why?10 min

Assignment 6 – Instruction Video1 min

Assignment 6 – Result Sharing3 min

6.6: How can we control the texture of food?11 min

Assignment 7 – Instruction Video2 min

Assignment 7 – Result Sharing6 min

6.7: The Sense of Touch - Topic Summary1 min

3 lectures

5.5: Demonstration - Can color affect our taste perception? - Now is your turn10 min

Assignment 6 – Instruction10 min

Assignment 7 – Instruction10 min

2 exercices pour s'entraîner

Assignment 6 – Submission30 min

Assignment 7 – Submission30 min

Semaine

Semaine 4

3 heures pour terminer

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.

3 heures pour terminer

17 vidéos (Total 126 min), 1 lecture, 1 quiz

17 vidéos

7.0: Fruits and Vegetables - Topic Outline29s

7.1: What gives the rigid texture to plants?9 min

7.2: How can we manipulate the texture of plants?12 min

7.3: What gives green color to plants?12 min

7.4: Why some plants are not green in color?7 min

7.5: Demonstration – Manipulating the color of red cabbage3 min

7.6: Why does the apple turn brown?7 min

7.7: Demonstration – What is the best way to prevent browning?5 min

7.8: What are the prominent tastes in fruits and vegetables?8 min

Assignment 8 – Instruction Video2 min

Assignment 8 – Result Sharing4 min

7.9: Fruits and Vegetables - Topic Summary1 min

8.0: A Perfect Steak - Topic Outline41s

8.1: How to cook a perfect steak?4 min

8.2: What are the components of meat?9 min

8.3: Why fish muscles are different from that of mammals?17 min

8.4: What else does a piece of meat contain?16 min

1 lecture

Assignment 8 – Instruction10 min

1 exercice pour s'entraîner

Assignment 8 – Submission30 min

Semaine

Semaine 5

3 heures pour terminer

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.

3 heures pour terminer

18 vidéos (Total 138 min), 1 lecture, 1 quiz

18 vidéos

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

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

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

Assignment 9 – Instruction Video1 min

Assignment 9 – Result Sharing3 min

8.8: How does heating change a steak?9 min

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

8.10: Choose the right temperature for meat cooking4 min

8.11: Create your own meat flavor and color in steak cooking16 min

8.12: The final touch on a steak – its juice and its flavor4 min

8.13: A Perfect Steak - Topic Summary1 min

9.0: Sauces - Topic Outline56s

9.1: The Importance of sauce in a dish3 min

9.2: Sauce and viscosity8 min

9.3: Things to know when changing the viscosity of a sauce10 min

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

9.5: Changing the viscosity of a sauce II: Particles and bubbles16 min

9.6: What makes an ideal sauce?5 min

1 lecture

Assignment 9 – Instruction10 min

1 exercice pour s'entraîner

Assignment 9 – Submission30 min

Semaine

Semaine 6

5 heures pour terminer

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.

5 heures pour terminer

19 vidéos (Total 140 min), 3 lectures, 4 quiz

19 vidéos

9.7: Using salt in sauce6 min

Assignment 10 – Instruction Video2 min

Assignment 10 – Result Sharing3 min

9.8: Using alcohol in sauce5 min

9.9: Using protein in sauce10 min

9.10: Using fat in sauce10 min

9.11: Using starch in sauce14 min

9.12: Sauces - Topic Summary58s

10.0: Dessert - Topic Outline58s

10.1: Textures in desserts4 min

10.2: How is gluten formed?14 min

Assignment 11 – Instruction Video3 min

Assignment 11 – Result Sharing1 min

10.3: Factors affecting the formation of gluten6 min

10.4: Chemical or Biological Leavening Agent?16 min

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

10.6: The stable egg white foam15 min

10.7: Ginger milk curd11 min

10.8: Dessert - Topic Summary1 min

3 lectures

Assignment 10 – Instruction10 min

Assignment 11 – Instruction10 min

Rate this course10 min

4 exercices pour s'entraîner

Assignment 10 – Submission30 min

Assignment 11 – Submission30 min

Exam30 min

Post-course Survey30 min

Foire Aux Questions

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La science de la gastronomie