Course Details
Cost
FREE,
Add a Verified Certificate for $49
Upcoming Schedule
- Upcoming
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
Course Description
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...
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
Sort By
Daniel Adarsh D'Cunha
10/10 starsCompleted
1 month ago
The course was highly informative and the professors explained all the topics very well. I learned a lot, it was very well organized. it is a very good course and a must for those interested in the scientific aspects of all things food
Akanksha D
8/10 starsCompleted
1 month, 1 week ago
The course was highly informative and the professors explained all the topics very well. I personally felt it was a bit too long. All in all, it is a very good course and a must for those interested in the scientific aspects of all things food!
Edoardo Barbazza
10/10 starsCompleted
2 months, 2 weeks ago
The content of this course is great to those who want to learn more and understand the science between cuisine art. Instructor and the experiments they propose us were amazing, I really enjoyed spending my time learning more about this topics during quarantine
Mariam Al Ahbabi
8/10 starsCompleted
3 months ago
Some areas were very detailed but I like the course. The experiments and assignments were very exciting. The instructors were very kind and friendly. The contents was easy and clear but in some areas were a little bit complicated. Some topics were interesting and helpful for our normal life. In future i may take similar course.
- 1 review
- 1 completed
1 year, 5 months ago
The course was really so useful and I wish if I had get a certificate ...it will be so nice .... However, I will try to ask for it ... but really really it was so good nice and useful Course
- 0 reviews
- 0 completed
Babilesh Rajan
8/10 starsTaking Now
2 years ago
The course was informative. it was more or less the way I imagined it to be. However the lecture videos were a bit too long and sometimes boring but overall it was good.This helped understand the concepts of gastronomy and it will be definitely be helpful for my future and the instructors were also interactive and helpful all along the way.Upon finishing it I had the general concepts and ideas about the science of gastronomy.
- 0 reviews
- 0 completed
2 years, 2 months ago
I didn't take this course to advance my career, but it was very helpful and interesting to me. Upon finishing it I have better understanding of the processes of cooking and tasting food.
Valeria Fischetti
10/10 starsCompleted
2 years, 2 months ago
I think the course was really good, even if the first part was tougher for me, because I have not studied Chemestry before, and the second part was easier for me because the instructor was really understandble and I really enjoyed the course and the instructors. Thank you, thank you also the assistants!!!
Paroma Kanjilal
10/10 starsCompleted
2 years, 2 months ago
The instructor is specific about the topic.Instructions given in the course were also very clearly mentioned.Thissubject helped me understand the concept of gastronomy.This will also help me in future.The practicals helped me to understand the topic more clearly.Assignments are also meant for better understanding.However final exam is Little tough but then overall taking this course is of worth.
- 0 reviews
- 0 completed
2 years, 5 months ago
Everything was excellent. It has an adequate structure, as well as ample material and modules explained adequately. The videos presented were very suitable, with practical and interesting examples. Each lesson had assignments according to the theory, and easy to perform.
- 1 review
- 1 completed
2 years, 5 months ago
Excellent course with excellent lectures and demonstrations, easy at the same time slightly complex. This course can be taken by both beginners in this field and also can serve as a refresher for teaching professionals in this field. The demonstrations are also very innovative and refreshingly simple and can be replicated in any kind of a classroom