このコースについて
18,545

100%オンライン

自分のスケジュールですぐに学習を始めてください。

柔軟性のある期限

スケジュールに従って期限をリセットします。

約16時間で修了

推奨:3-4 hours/week...

英語

字幕:英語, 中国語(繁体), 中国語(簡体)

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NutritionChemistryFood ScienceCooking

100%オンライン

自分のスケジュールですぐに学習を始めてください。

柔軟性のある期限

スケジュールに従って期限をリセットします。

約16時間で修了

推奨:3-4 hours/week...

英語

字幕:英語, 中国語(繁体), 中国語(簡体)

シラバス - 本コースの学習内容

1
5時間で修了

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件のビデオ (合計137分), 5 readings, 3 quizzes
26件のビデオ
1.0: Introduction8 分
1.1: Energy Transfer - Topic Outline35
1.2: What is energy?5 分
1.3: How energy can be transferred through conduction?7 分
1.4: Demonstration - Comparing heat capacity3 分
1.5: Demonstration - Comparing heat conductance4 分
1.6: How do we cook by convection?10 分
1.7: Demonstration - Increasing boiling point with salt1 分
1.8: Demonstration - Cooking medium and convection2 分
1.9: Can radiation and phase transition be used in cooking?8 分
1.10: Energy Transfer - Topic Summary1 分
2.0: Hunger and Satiety - Topic Outline1 分
2.1: Why do we need food?5 分
2.2: How do I know that I am full or not?9 分
2.3: How do I know that the food is good?9 分
2.4: Demonstration – Can you see the differences?3 分
2.5: Demonstration - Sound and texture - How does the experiment work?1 分
2.5: Demonstration - Sound and texture - Let's hear other people's views1 分
2.6: I love chocolate but I don’t want to keep eating it, why?8 分
Assignment 1 - Instruction Video3 分
Assignment 1 - Result Sharing5 分
2.7: What factors can affect my choice of food?17 分
Assignment 2 - Instruction Video3 分
Assignment 2 - Result Sharing7 分
2.8: Hunger and Satiety - Topic Summary2 分
5件の学習用教材
Grading Scheme10 分
Important Note on Special Dietary Needs10 分
2.5: Demonstration - Sound and texture - Now is your turn10 分
Assignment 1 - Instruction10 分
Assignment 2 - Instruction10 分
3の練習問題
Pre-course survey38 分
Assignment 1 – Submission22 分
Assignment 2 – Submission4 分
2
4時間で修了

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件のビデオ (合計153分), 3 readings, 3 quizzes
25件のビデオ
3.1: It tastes good!11 分
3.2: There are more than four basic tastes9 分
3.3: Can we taste the “temperature”?14 分
Assignment 3 – Instruction Video2 分
Assignment 3 – Result Sharing2 分
3.4: There are infinite possibilities with tastes13 分
3.5: Demonstration – Sweetness suppresses bitterness4 分
Assignment 4 – Instruction Video2 分
Assignment 4 – Result Sharing3 分
3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?10 分
3.7: Demonstration – The cocoa tastes less bitter!2 分
3.8: The Sense of Taste - Topic Summary1 分
4.0: The Sense of Smell - Topic Outline27
4.1: What are we smelling?9 分
4.2: Demonstration – Factors affecting diffusion rate4 分
4.3: How do I smell coffee?10 分
4.4: Why do orange and lemon smell different?9 分
4.5: Why can’t I taste the “strawberry”?11 分
4.6: Demonstration – How does aroma affect our taste?4 分
Assignment 5 – Instruction Video2 分
Assignment 5 – Result Sharing1 分
4.7: Smelling good makes it tastes better!14 分
4.8: Demonstration – It is all about congruency!3 分
4.9: The Sense of Smell - Topic Summary1 分
3件の学習用教材
Assignment 3 – Instruction10 分
Assignment 4 – Instruction10 分
Assignment 5 – Instruction10 分
3の練習問題
Assignment 3 – Submission8 分
Assignment 4 – Submission10 分
Assignment 5 – Submission4 分
3
3時間で修了

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件のビデオ (合計123分), 3 readings, 2 quizzes
21件のビデオ
5.1: Coloring food with a different taste6 分
5.2: It is good to see red!13 分
5.3: Why the pepper doesn’t look good?11 分
5.4: Making it looks good, and it tastes good!9 分
5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2 分
5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1 分
5.6: Demonstration – The darker the color, the better it tastes?4 分
5.7: The Sense of Sight - Topic Summary1 分
6.0: The Sense of Touch - Topic Outline35
6.1: How do we feel the texture in our mouth?13 分
6.2: We can also feel pain and have self-awareness in our mouth!6 分
6.3: Demonstration – Seeing with our mouth! Measurement4 分
6.4: Demonstration – Seeing with our mouth! Feeling the shape9 分
6.5: The more complicated the texture, the more we enjoy the food, why?10 分
Assignment 6 – Instruction Video1 分
Assignment 6 – Result Sharing3 分
6.6: How can we control the texture of food?11 分
Assignment 7 – Instruction Video2 分
Assignment 7 – Result Sharing6 分
6.7: The Sense of Touch - Topic Summary1 分
3件の学習用教材
5.5: Demonstration - Can color affect our taste perception? - Now is your turn10 分
Assignment 6 – Instruction10 分
Assignment 7 – Instruction10 分
2の練習問題
Assignment 6 – Submission4 分
Assignment 7 – Submission8 分
4
3時間で修了

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件のビデオ (合計126分), 1 reading, 1 quiz
17件のビデオ
7.1: What gives the rigid texture to plants?9 分
7.2: How can we manipulate the texture of plants?12 分
7.3: What gives green color to plants?12 分
7.4: Why some plants are not green in color?7 分
7.5: Demonstration – Manipulating the color of red cabbage3 分
7.6: Why does the apple turn brown?7 分
7.7: Demonstration – What is the best way to prevent browning?5 分
7.8: What are the prominent tastes in fruits and vegetables?8 分
Assignment 8 – Instruction Video2 分
Assignment 8 – Result Sharing4 分
7.9: Fruits and Vegetables - Topic Summary1 分
8.0: A Perfect Steak - Topic Outline41
8.1: How to cook a perfect steak?4 分
8.2: What are the components of meat?9 分
8.3: Why fish muscles are different from that of mammals?17 分
8.4: What else does a piece of meat contain?16 分
1件の学習用教材
Assignment 8 – Instruction10 分
1の練習問題
Assignment 8 – Submission12 分
5
3時間で修了

Module 8 (continued) and Module 9

This week, we will continue our focus on the preparation and cooking of meat and learn about the elements that affect the preparation of sauces....
18件のビデオ (合計138分), 1 reading, 1 quiz
18件のビデオ
8.6: How to choose a piece of meat – body parts?9 分
8.7: It’s tough, what should I do?17 分
Assignment 9 – Instruction Video1 分
Assignment 9 – Result Sharing3 分
8.8: How does heating change a steak?9 分
8.9: Does it matter to have more connective tissue or more muscle?7 分
8.10: Choose the right temperature for meat cooking4 分
8.11: Create your own meat flavor and color in steak cooking16 分
8.12: The final touch on a steak – its juice and its flavor4 分
8.13: A Perfect Steak - Topic Summary1 分
9.0: Sauces - Topic Outline56
9.1: The Importance of sauce in a dish3 分
9.2: Sauce and viscosity8 分
9.3: Things to know when changing the viscosity of a sauce10 分
9.4: Changing the viscosity of a sauce I: Larger or smaller molecules?13 分
9.5: Changing the viscosity of a sauce II: Particles and bubbles16 分
9.6: What makes an ideal sauce?5 分
1件の学習用教材
Assignment 9 – Instruction10 分
1の練習問題
Assignment 9 – Submission4 分
6
5時間で修了

Module 9 (continued) and Module 10

This week, we will continue our focus on the preparation of sauces and finish up the course with the last topic on dessert. After completing all the content, it's time to test your understanding on the entire course. Take the final exam and complete the post-course survey. Your valuable feedback will certainly help us improve future iterations of the course....
19件のビデオ (合計140分), 3 readings, 4 quizzes
19件のビデオ
Assignment 10 – Instruction Video2 分
Assignment 10 – Result Sharing3 分
9.8: Using alcohol in sauce5 分
9.9: Using protein in sauce10 分
9.10: Using fat in sauce10 分
9.11: Using starch in sauce14 分
9.12: Sauces - Topic Summary58
10.0: Dessert - Topic Outline58
10.1: Textures in desserts4 分
10.2: How is gluten formed?14 分
Assignment 11 – Instruction Video3 分
Assignment 11 – Result Sharing1 分
10.3: Factors affecting the formation of gluten6 分
10.4: Chemical or Biological Leavening Agent?16 分
10.5: What do we need to make a cake rise?8 分
10.6: The stable egg white foam15 分
10.7: Ginger milk curd11 分
10.8: Dessert - Topic Summary1 分
3件の学習用教材
Assignment 10 – Instruction10 分
Assignment 11 – Instruction10 分
Rate this course10 分
4の練習問題
Assignment 10 – Submission12 分
Assignment 11 – Submission8 分
Exam
Post-course Survey38 分
4.6
61件のレビューChevron Right

40%

コース終了後に新しいキャリアをスタートした

25%

コースが具体的なキャリアアップにつながった

人気のレビュー

by 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

by 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.

講師

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King L. Chow

Professor
Division of Life Science
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Lam Lung Yeung

Associate Professor
Department of Chemistry

香港科技大学(The Hong Kong University of Science and Technology)について

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....

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