About this course: 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

Created by: The Hong Kong University of Science and Technology

Taught by: King L. Chow, Professor
Division of Life Science
Taught by: Lam Lung Yeung, Associate Professor
Department of Chemistry

Commitment	3-4 hours/week
Language	English
How To Pass	Pass all graded assignments to complete the course.
User Ratings	4.6 stars Average User Rating 4.6See what learners said

Syllabus

WEEK 1

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 videos, 5 readings, 1 practice quiz

Graded: Assignment 1 – Submission

Graded: Assignment 2 – Submission

WEEK 2

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 videos, 3 readings

Graded: Assignment 3 – Submission

Graded: Assignment 4 – Submission

Graded: Assignment 5 – Submission

WEEK 3

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 videos, 3 readings

Graded: Assignment 6 – Submission

Graded: Assignment 7 – Submission

WEEK 4

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 videos, 1 reading

Graded: Assignment 8 – Submission

WEEK 5

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 videos, 1 reading

Graded: Assignment 9 – Submission

WEEK 6

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-c...

19 videos, 2 readings, 1 practice quiz

Graded: Assignment 10 – Submission

Graded: Assignment 11 – Submission

Graded: Exam

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