The Science of Gastronomy
от партнера
The Science of Gastronomy
The Hong Kong University of Science and Technology
Об этом курсе
4.6
Оценки: 202
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
Приобретаемые навыки
NutritionChemistryFood ScienceCooking
Программа курса: что вы изучите
Week
1Orientation, 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 видео (всего 137 мин.), 5 материалов для самостоятельного изучения, 3 тестов
26 видео
Course Overview1мин
1.0: Introduction8мин
1.1: Energy Transfer - Topic Outlineмин
1.2: What is energy?5мин
1.3: How energy can be transferred through conduction?7мин
1.4: Demonstration - Comparing heat capacity3мин
1.5: Demonstration - Comparing heat conductance4мин
1.6: How do we cook by convection?10мин
1.7: Demonstration - Increasing boiling point with salt1мин
1.8: Demonstration - Cooking medium and convection2мин
1.9: Can radiation and phase transition be used in cooking?8мин
1.10: Energy Transfer - Topic Summary1мин
2.0: Hunger and Satiety - Topic Outline1мин
2.1: Why do we need food?5мин
2.2: How do I know that I am full or not?9мин
2.3: How do I know that the food is good?9мин
2.4: Demonstration – Can you see the differences?3мин
2.5: Demonstration - Sound and texture - How does the experiment work?1мин
2.5: Demonstration - Sound and texture - Let's hear other people's views1мин
2.6: I love chocolate but I don’t want to keep eating it, why?8мин
Assignment 1 - Instruction Video3мин
Assignment 1 - Result Sharing5мин
2.7: What factors can affect my choice of food?17мин
Assignment 2 - Instruction Video3мин
Assignment 2 - Result Sharing7мин
2.8: Hunger and Satiety - Topic Summary2мин
5 материала для самостоятельного изучения
Grading Scheme10мин
Important Note on Special Dietary Needs10мин
2.5: Demonstration - Sound and texture - Now is your turn10мин
Assignment 1 - Instruction10мин
Assignment 2 - Instruction10мин
3 практического упражнения
Pre-course survey38мин
Assignment 1 – Submission22мин
Assignment 2 – Submission4мин
Week
2Module 3 and Module 4
This week, we will talk about how flavor and aroma of food affects our perception of taste of food.
25 видео (всего 153 мин.), 3 материалов для самостоятельного изучения, 3 тестов
25 видео
3.1: It tastes good!11мин
3.2: There are more than four basic tastes9мин
3.3: Can we taste the “temperature”?14мин
Assignment 3 – Instruction Video2мин
Assignment 3 – Result Sharing2мин
3.4: There are infinite possibilities with tastes13мин
3.5: Demonstration – Sweetness suppresses bitterness4мин
Assignment 4 – Instruction Video2мин
Assignment 4 – Result Sharing3мин
3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?10мин
3.7: Demonstration – The cocoa tastes less bitter!2мин
3.8: The Sense of Taste - Topic Summary1мин
4.0: The Sense of Smell - Topic Outlineмин
4.1: What are we smelling?9мин
4.2: Demonstration – Factors affecting diffusion rate4мин
4.3: How do I smell coffee?10мин
4.4: Why do orange and lemon smell different?9мин
4.5: Why can’t I taste the “strawberry”?11мин
4.6: Demonstration – How does aroma affect our taste?4мин
Assignment 5 – Instruction Video2мин
Assignment 5 – Result Sharing1мин
4.7: Smelling good makes it tastes better!14мин
4.8: Demonstration – It is all about congruency!3мин
4.9: The Sense of Smell - Topic Summary1мин
3 материала для самостоятельного изучения
Assignment 3 – Instruction10мин
Assignment 4 – Instruction10мин
Assignment 5 – Instruction10мин
3 практического упражнения
Assignment 3 – Submission8мин
Assignment 4 – Submission10мин
Assignment 5 – Submission4мин
Week
3Module 5 and Module 6
This week, we will talk about how color and texture of food affects our perception of taste of food.
21 видео (всего 123 мин.), 3 материалов для самостоятельного изучения, 2 тестов
21 видео
5.1: Coloring food with a different taste6мин
5.2: It is good to see red!13мин
5.3: Why the pepper doesn’t look good?11мин
5.4: Making it looks good, and it tastes good!9мин
5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2мин
5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1мин
5.6: Demonstration – The darker the color, the better it tastes?4мин
5.7: The Sense of Sight - Topic Summary1мин
6.0: The Sense of Touch - Topic Outlineмин
6.1: How do we feel the texture in our mouth?13мин
6.2: We can also feel pain and have self-awareness in our mouth!6мин
6.3: Demonstration – Seeing with our mouth! Measurement4мин
6.4: Demonstration – Seeing with our mouth! Feeling the shape9мин
6.5: The more complicated the texture, the more we enjoy the food, why?10мин
Assignment 6 – Instruction Video1мин
Assignment 6 – Result Sharing3мин
6.6: How can we control the texture of food?11мин
Assignment 7 – Instruction Video2мин
Assignment 7 – Result Sharing6мин
6.7: The Sense of Touch - Topic Summary1мин
3 материала для самостоятельного изучения
5.5: Demonstration - Can color affect our taste perception? - Now is your turn10мин
Assignment 6 – Instruction10мин
Assignment 7 – Instruction10мин
2 практического упражнения
Assignment 6 – Submission4мин
Assignment 7 – Submission8мин
Week
4Module 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 видео (всего 126 мин.), 1 материал для самостоятельного изучения, 1 тест
17 видео
7.1: What gives the rigid texture to plants?9мин
7.2: How can we manipulate the texture of plants?12мин
7.3: What gives green color to plants?12мин
7.4: Why some plants are not green in color?7мин
7.5: Demonstration – Manipulating the color of red cabbage3мин
7.6: Why does the apple turn brown?7мин
7.7: Demonstration – What is the best way to prevent browning?5мин
7.8: What are the prominent tastes in fruits and vegetables?8мин
Assignment 8 – Instruction Video2мин
Assignment 8 – Result Sharing4мин
7.9: Fruits and Vegetables - Topic Summary1мин
8.0: A Perfect Steak - Topic Outlineмин
8.1: How to cook a perfect steak?4мин
8.2: What are the components of meat?9мин
8.3: Why fish muscles are different from that of mammals?17мин
8.4: What else does a piece of meat contain?16мин
1 материал для самостоятельного изучения
Assignment 8 – Instruction10мин
1 практическое упражнение
Assignment 8 – Submission12мин
4.6
67%
83%
Лучшие рецензии
автор: AS•Jul 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
автор: JA•Nov 20th 2017
It was vary good gave me ideas on how to improve my cooking technique, and allowed me to use my imagination to make my dishes better!
Преподавателя
King L. Chow
ProfessorDivision of Life Science
Lam Lung Yeung
Associate ProfessorDepartment of Chemistry
О 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.
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Once you enroll for a Certificate, you’ll have access to all videos, quizzes, and programming assignments (if applicable). Peer review assignments can only be submitted and reviewed once your session has begun. If you choose to explore the course without purchasing, you may not be able to access certain assignments.
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