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:
Offert par
La science de la gastronomie
Université des sciences et technologies de Hong KongÀ propos de ce cours
Compétences que vous acquerrez
- Nutrition
- Chemistry
- Food Science
- Cooking
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 de cours : ce que vous apprendrez dans ce cours
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.
Module 3 and Module 4
This week, we will talk about how flavor and aroma of food affects our perception of taste of food.
Module 5 and Module 6
This week, we will talk about how color and texture of food affects our perception of taste of food.
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.
Avis
- 5 stars74,81 %
- 4 stars17,96 %
- 3 stars4,56 %
- 2 stars1,47 %
- 1 star1,17 %
Meilleurs avis pour LA SCIENCE DE LA GASTRONOMIE
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!
I learned a lot on cooking and the different ingredients that influence the texture and taste of food. Thank you.
Thank you very much Professor Chow and Professor Yeung as well as to your student assistants. I find the topics, demonstrations and assignments very interesting and useful in my profession.
It was an amazing course... It helped me learn more about the food science... And the chemistry of food
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