The Science of Gastronomy

Provided by:
7/10 stars
based on  7 reviews
Provided by:
Cost FREE
Start Date On demand

Course Details

Cost

FREE

Upcoming Schedule

  • On demand

Course Provider

Coursera online courses
Coursera's online classes are designed to help students achieve mastery over course material. Some of the best professors in the world - like neurobiology professor and author Peggy Mason from the University of Chicago, and computer science professor and Folding@Home director Vijay Pande - will supplement your knowledge through video lectures. They will also provide challenging assessments, interactive exercises during each lesson, and the opportunity to use a mobile app to keep up with yo...
Coursera's online classes are designed to help students achieve mastery over course material. Some of the best professors in the world - like neurobiology professor and author Peggy Mason from the University of Chicago, and computer science professor and Folding@Home director Vijay Pande - will supplement your knowledge through video lectures. They will also provide challenging assessments, interactive exercises during each lesson, and the opportunity to use a mobile app to keep up with your coursework. Coursera also partners with the US State Department to create “learning hubs” around the world. Students can get internet access, take courses, and participate in weekly in-person study groups to make learning even more collaborative. Begin your journey into the mysteries of the human brain by taking courses in neuroscience. Learn how to navigate the data infrastructures that multinational corporations use when you discover the world of data analysis. Follow one of Coursera’s “Skill Tracks”. Or try any one of its more than 560 available courses to help you achieve your academic and professional goals.

Provider Subject Specialization
Humanities
Sciences & Technology
4724 reviews

Course Description

This course will introduce you to some of the science behind food preparation, cooking methods, and generally, the enjoyment of food. The ultimate goal is to inspire you to apply scientific principles in your everyday cooking, including the principles of manipulating the human perception of food.
Reviews 7/10 stars
7 Reviews for The Science of Gastronomy

Ratings details

  • 5 stars
  • 4 stars
  • 3 stars
  • 2 stars
  • 1 stars
  • 5 stars
  • 4 stars
  • 3 stars
  • 2 stars
  • 1 stars
  • 5 stars
  • 4 stars
  • 3 stars
  • 2 stars
  • 1 stars

Rankings are based on a provider's overall CourseTalk score, which takes into account both average rating and number of ratings. Stars round to the nearest half.

Sort By
Winthrop Yu profile image
Winthrop Yu profile image
4/10 starsCompleted
  • 33 reviews
  • 27 completed
6 years ago
There are bits of science sprinkled over the course, but this course (and the video camera) tends to focus more on production values (like a cooking show) rather than the science (e.g. the slides and scientific explanations). Nevertheless, it's certainly interesting and you get a really lively teacher (at least during the first part).
Was this review helpful? Yes1
 Flag
Student profile image
Student profile image

Student

10/10 starsCompleted
3 years, 4 months ago
I really liked taking the course. Especially the first instructor, he was very explicit and made learning easy. It has really helped my understanding of food and the science behind it. I will like to get certified if possible.
Was this review helpful? Yes0
 Flag
WB profile image
WB profile image
3/10 starsCompleted
  • 14 reviews
  • 14 completed
5 years, 6 months ago
I was glad to come to the end of the course. I would be really bored if it is any longer. There are useful information presented in the course. The lecturers are both very enthusiastic. The first part of the course is more interesting than the second half. The assignments are easy to complete at each lecture, but they are not interesting. I would say similar courses such as the Science & Cooking (Harvard) and Food for Thought (Mcgill) are better value for time spent and knowledge gained. After this course, food for me is now all about mouth feel and what makes it delicious.
Was this review helpful? Yes0
 Flag
Ant Super profile image
Ant Super profile image
8/10 starsTaking Now
  • 9 reviews
  • 7 completed
5 years, 7 months ago
This course has very extensive information. Wow! However, sometimes I wish for more selection of information, so that I can concentrate on the more practically interesting one.
Was this review helpful? Yes0
 Flag
gabbymoore profile image
gabbymoore profile image
8/10 starsCompleted
  • 1 review
  • 1 completed
6 years, 2 months ago
I found this course interesting and it more or less delivered what I expected. I certainly picked up some things that will be useful for cooking in the future. More than that, I gained a broad overview of some of the neurological, biological and chemical processes going on within the body and within food during cooking and eating. I thought that the course instructors used pretty good judgement when deciding how much detail to go into in the various topics. Occasionally, I thought the demonstrations could have been better and it would have made more sense to do most of the assignments before learning what the expected outcomes were.
Was this review helpful? Yes1
 Flag
Marjan Ček profile image
Marjan Ček profile image
7/10 starsCompleted
  • 20 reviews
  • 17 completed
6 years, 2 months ago
Very interesting view of the biology side of food, and the chemistry behind cooking. The course starts with food and senses, and moves to the reactions that take place during cooking, macerating, grilling, and other cooking procedures. It might be a bit too much if you are not into both science and cooking, but definitely a good guide to understanding what's going on in the kitchen.
Was this review helpful? Yes1
 Flag
Purple Lorikeet profile image
Purple Lorikeet profile image
9/10 starsCompleted
  • 2 reviews
  • 2 completed
6 years, 2 months ago
I started this course late in the first week so struggled to catch up on watching the lectures. But the assignments were mostly easy and provided some insight into some of the science of gastronomy. I learned a lot more than I ever expected in this course and will surely use some of this in my future cooking ventures. I was going to say this took about 0-2 hours but the lectures each week exceed 2 hours easily even though they were broken into smaller videos. This was a bit difficult sometimes as finding time to watch it all was an uphill battle.
Was this review helpful? Yes1
 Flag

Rating Details


  • 5 stars
  • 4 stars
  • 3 stars
  • 2 stars
  • 1 stars
  • 5 stars
  • 4 stars
  • 3 stars
  • 2 stars
  • 1 stars
  • 5 stars
  • 4 stars
  • 3 stars
  • 2 stars
  • 1 stars

Rankings are based on a provider's overall CourseTalk score, which takes into account both average rating and number of ratings. Stars round to the nearest half.