Acerca de este Curso

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Resultados profesionales del estudiante

43%

comenzó una nueva carrera después de completar estos cursos

30%

consiguió un beneficio tangible en su carrera profesional gracias a este curso
Certificado para compartir
Obtén un certificado al finalizar
100 % en línea
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Fechas límite flexibles
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Aprox. 24 horas para completar
Inglés (English)

Habilidades que obtendrás

NutritionChemistryFood ScienceCooking

Resultados profesionales del estudiante

43%

comenzó una nueva carrera después de completar estos cursos

30%

consiguió un beneficio tangible en su carrera profesional gracias a este curso
Certificado para compartir
Obtén un certificado al finalizar
100 % en línea
Comienza de inmediato y aprende a tu propio ritmo.
Fechas límite flexibles
Restablece las fechas límite en función de tus horarios.
Aprox. 24 horas para completar
Inglés (English)

ofrecido por

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Universidad Científica y Tecnológica de Hong Kong

Programa - Qué aprenderás en este curso

Calificación del contenidoThumbs Up98%(6,827 calificaciones)Info
Semana
1

Semana 1

5 horas para completar

Orientation, Module 1 and Module 2

5 horas para completar
26 videos (Total 137 minutos), 5 lecturas, 3 cuestionarios
26 videos
1.0: Introduction8m
1.1: Energy Transfer - Topic Outline35s
1.2: What is energy?5m
1.3: How energy can be transferred through conduction?7m
1.4: Demonstration - Comparing heat capacity3m
1.5: Demonstration - Comparing heat conductance4m
1.6: How do we cook by convection?10m
1.7: Demonstration - Increasing boiling point with salt1m
1.8: Demonstration - Cooking medium and convection2m
1.9: Can radiation and phase transition be used in cooking?8m
1.10: Energy Transfer - Topic Summary1m
2.0: Hunger and Satiety - Topic Outline1m
2.1: Why do we need food?5m
2.2: How do I know that I am full or not?9m
2.3: How do I know that the food is good?9m
2.4: Demonstration – Can you see the differences?3m
2.5: Demonstration - Sound and texture - How does the experiment work?1m
2.5: Demonstration - Sound and texture - Let's hear other people's views1m
2.6: I love chocolate but I don’t want to keep eating it, why?8m
Assignment 1 - Instruction Video3m
Assignment 1 - Result Sharing5m
2.7: What factors can affect my choice of food?17m
Assignment 2 - Instruction Video3m
Assignment 2 - Result Sharing7m
2.8: Hunger and Satiety - Topic Summary2m
5 lecturas
Grading Scheme10m
Important Note on Special Dietary Needs10m
2.5: Demonstration - Sound and texture - Now is your turn10m
Assignment 1 - Instruction10m
Assignment 2 - Instruction10m
3 ejercicios de práctica
Pre-course survey30m
Assignment 1 – Submission30m
Assignment 2 – Submission30m
Semana
2

Semana 2

5 horas para completar

Module 3 and Module 4

5 horas para completar
25 videos (Total 153 minutos), 3 lecturas, 3 cuestionarios
25 videos
3.1: It tastes good!11m
3.2: There are more than four basic tastes9m
3.3: Can we taste the “temperature”?14m
Assignment 3 – Instruction Video2m
Assignment 3 – Result Sharing2m
3.4: There are infinite possibilities with tastes13m
3.5: Demonstration – Sweetness suppresses bitterness4m
Assignment 4 – Instruction Video2m
Assignment 4 – Result Sharing3m
3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?10m
3.7: Demonstration – The cocoa tastes less bitter!2m
3.8: The Sense of Taste - Topic Summary1m
4.0: The Sense of Smell - Topic Outline27s
4.1: What are we smelling?9m
4.2: Demonstration – Factors affecting diffusion rate4m
4.3: How do I smell coffee?10m
4.4: Why do orange and lemon smell different?9m
4.5: Why can’t I taste the “strawberry”?11m
4.6: Demonstration – How does aroma affect our taste?4m
Assignment 5 – Instruction Video2m
Assignment 5 – Result Sharing1m
4.7: Smelling good makes it tastes better!14m
4.8: Demonstration – It is all about congruency!3m
4.9: The Sense of Smell - Topic Summary1m
3 lecturas
Assignment 3 – Instruction10m
Assignment 4 – Instruction10m
Assignment 5 – Instruction10m
3 ejercicios de práctica
Assignment 3 – Submission30m
Assignment 4 – Submission30m
Assignment 5 – Submission30m
Semana
3

Semana 3

4 horas para completar

Module 5 and Module 6

4 horas para completar
21 videos (Total 123 minutos), 3 lecturas, 2 cuestionarios
21 videos
5.1: Coloring food with a different taste6m
5.2: It is good to see red!13m
5.3: Why the pepper doesn’t look good?11m
5.4: Making it looks good, and it tastes good!9m
5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2m
5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1m
5.6: Demonstration – The darker the color, the better it tastes?4m
5.7: The Sense of Sight - Topic Summary1m
6.0: The Sense of Touch - Topic Outline35s
6.1: How do we feel the texture in our mouth?13m
6.2: We can also feel pain and have self-awareness in our mouth!6m
6.3: Demonstration – Seeing with our mouth! Measurement4m
6.4: Demonstration – Seeing with our mouth! Feeling the shape9m
6.5: The more complicated the texture, the more we enjoy the food, why?10m
Assignment 6 – Instruction Video1m
Assignment 6 – Result Sharing3m
6.6: How can we control the texture of food?11m
Assignment 7 – Instruction Video2m
Assignment 7 – Result Sharing6m
6.7: The Sense of Touch - Topic Summary1m
3 lecturas
5.5: Demonstration - Can color affect our taste perception? - Now is your turn10m
Assignment 6 – Instruction10m
Assignment 7 – Instruction10m
2 ejercicios de práctica
Assignment 6 – Submission30m
Assignment 7 – Submission30m
Semana
4

Semana 4

3 horas para completar

Module 7 and Module 8

3 horas para completar
17 videos (Total 126 minutos), 1 lectura, 1 cuestionario
17 videos
7.1: What gives the rigid texture to plants?9m
7.2: How can we manipulate the texture of plants?12m
7.3: What gives green color to plants?12m
7.4: Why some plants are not green in color?7m
7.5: Demonstration – Manipulating the color of red cabbage3m
7.6: Why does the apple turn brown?7m
7.7: Demonstration – What is the best way to prevent browning?5m
7.8: What are the prominent tastes in fruits and vegetables?8m
Assignment 8 – Instruction Video2m
Assignment 8 – Result Sharing4m
7.9: Fruits and Vegetables - Topic Summary1m
8.0: A Perfect Steak - Topic Outline41s
8.1: How to cook a perfect steak?4m
8.2: What are the components of meat?9m
8.3: Why fish muscles are different from that of mammals?17m
8.4: What else does a piece of meat contain?16m
1 lectura
Assignment 8 – Instruction10m
1 ejercicio de práctica
Assignment 8 – Submission30m

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