À propos de ce cours
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Approx. 16 heures pour terminer

Recommandé : 3-4 hours/week...

Anglais

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

Compétences que vous acquerrez

NutritionChemistryFood ScienceCooking

100 % en ligne

Commencez dès maintenant et apprenez aux horaires qui vous conviennent.

Dates limites flexibles

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Approx. 16 heures pour terminer

Recommandé : 3-4 hours/week...

Anglais

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

Programme du cours : ce que vous apprendrez dans ce cours

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.

...
26 vidéos (Total 137 min), 5 lectures, 3 quiz
26 vidéos
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 survey38 min
Assignment 1 – Submission22 min
Assignment 2 – Submission1h 4min
Semaine
2
4 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.

...
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 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 – Submission8 min
Assignment 4 – Submission10 min
Assignment 5 – Submission4 min
Semaine
3
3 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.

...
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 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 – Submission4 min
Assignment 7 – Submission8 min
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.

...
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 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 – Submission12 min
4.6
61 avisChevron Right

33%

a commencé une nouvelle carrière après avoir terminé ces cours

22%

a bénéficié d'un avantage concret dans sa carrière grâce à ce cours

Principaux examens pour La science de la gastronomie

par 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

par TMApr 6th 2019

If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.

Enseignants

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King L. Chow

Professor
Division of Life Science
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Lam Lung Yeung

Associate Professor
Department of Chemistry

À propos de 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....

Foire Aux Questions

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