The Science of Gastronomy
proposé par
The Science of Gastronomy
The Hong Kong University of Science and Technology
À propos de ce cours
4.6
199 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
Compétences que vous acquerrez
CookingChemistryFood ScienceNutrition
Programme du cours : ce que vous apprendrez dans ce cours
1
Section
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 vidéos (Total 137 min), 5 lectures, 3 quiz
26 vidéos
Course Overview1 min
1.0: Introduction8 min
1.1: Energy Transfer - Topic Outline min
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 survey38 min
Assignment 1 – Submission22 min
Assignment 2 – Submission4 min
2
Section
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 vidéos (Total 153 min), 3 lectures, 3 quiz
25 vidéos
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 Outline min
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 – Submission8 min
Assignment 4 – Submission10 min
Assignment 5 – Submission4 min
3
Section
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 vidéos (Total 123 min), 3 lectures, 2 quiz
21 vidéos
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 Outline min
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 – Submission4 min
Assignment 7 – Submission8 min
4
Section
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 vidéos (Total 126 min), 1 lecture, 1 quiz
17 vidéos
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 Outline min
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 lectures
Assignment 8 – Instruction10 min
1 exercices pour s'entraîner
Assignment 8 – Submission12 min
4.6
67%
83%
Meilleurs avis
par 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
par 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!
Enseignants
King L. Chow
ProfessorDivision of Life Science
Lam Lung Yeung
Associate ProfessorDepartment of Chemistry
À propos de 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.
Foire Aux Questions
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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