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:
The Science of Gastronomy香港科技大学（The Hong Kong University of Science and Technology）
香港科技大学（The Hong Kong University of Science and Technology）
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.
- 5 stars74.40%
- 4 stars18.26%
- 3 stars4.64%
- 2 stars1.49%
- 1 star1.19%
THE SCIENCE OF GASTRONOMY からの人気レビュー
Well presented but my only suggestion for future improvement is to have Question and Answer portion on every video can be done through chatting.
I have learned a lot from this course, it will most definitely help me with my current module at school
Thank you very much Professor Chow and Professor Yeung as well as to your student assistants. I find the topics, demonstrations and assignments very interesting and useful in my profession.
It was an amazing course... It helped me learn more about the food science... And the chemistry of food