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La science de la gastronomie, Université des sciences et technologies de Hong Kong

4.6
226 notes
54 avis

À propos de ce cours

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...

Meilleurs avis

par AS

Jul 08, 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 20, 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!

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52 avis

par Fady

Feb 15, 2019

Excellent, i suggest all the workers in hospitality field to take that important course :)

par Pallavi Devi Deepchand

Jan 28, 2019

very interesting

par Josephine Christine Utomo

Jan 21, 2019

I love cooking and know the science behind cooking makes me can respect more about cooking and can be more creative for my cooking. The lecturer also gives practical example so it is easy to understand. Worth to try and your time invested won't be wasted

par TRISHALA PARKHE

Dec 16, 2018

The course was very well organised , the professor's were amazing ,they were having deep knowledge in the subject, I really enjoyed this course,looking forward to take more courses like this.thank you!

par Allan Idelson Arce Ferreira

Nov 12, 2018

<3 Wonderfull, it's changing my life.

par

Sep 27, 2018

Very interesting

par Duc Trung Nguyen

Sep 24, 2018

Such a great course from HKUST.

par Natalia Antrassian

Sep 12, 2018

Great experience!!!

par Afnan Saad

Jul 08, 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 David Nguyen

Jul 01, 2018

A little bit long, however very insteresting. It is easier to understand with a scientific background but professors make it basic so everyone can follow the course. English is sometimes problematic for understanding (and misunderstanding) but overall everything went smoothly. I have not "cemented" all the notions in my mind yet but now when I cook / eat / drink / see / perceive, I will have this additional prism and the experience is funnier and more interesting. Thank you for this course !