Acerca de este Curso
4.6
251 calificaciones
60 revisiones

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. 17 horas para completar

Sugerido: 3-4 hours/week...

Inglés (English)

Subtítulos: Inglés (English), Chino (tradicional), Chino (simplificado)

Habilidades que obtendrás

NutritionChemistryFood ScienceCooking

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. 17 horas para completar

Sugerido: 3-4 hours/week...

Inglés (English)

Subtítulos: Inglés (English), Chino (tradicional), Chino (simplificado)

Programa - Qué aprenderás en este curso

Semana
1
5 horas para completar

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 (Total 137 minutos), 5 readings, 3 quizzes
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 survey38m
Assignment 1 – Submission22m
Assignment 2 – Submission4m
Semana
2
4 horas para completar

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 (Total 153 minutos), 3 readings, 3 quizzes
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 – Submission8m
Assignment 4 – Submission10m
Assignment 5 – Submission4m
Semana
3
3 horas para completar

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 (Total 123 minutos), 3 readings, 2 quizzes
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 – Submission4m
Assignment 7 – Submission8m
Semana
4
3 horas para completar

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 (Total 126 minutos), 1 reading, 1 quiz
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 – Submission12m
4.6
60 revisionesChevron Right

50%

comenzó una nueva carrera después de completar estos cursos

29%

consiguió un beneficio tangible en su carrera profesional gracias a este curso

Principales revisiones

por 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

por 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.

Instructores

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King L. Chow

Professor
Division of Life Science
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Lam Lung Yeung

Associate Professor
Department of Chemistry

Acerca de Universidad Científica y Tecnológica de Hong Kong

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....

Preguntas Frecuentes

  • Una vez que te inscribes para obtener un Certificado, tendrás acceso a todos los videos, cuestionarios y tareas de programación (si corresponde). Las tareas calificadas por compañeros solo pueden enviarse y revisarse una vez que haya comenzado tu sesión. Si eliges explorar el curso sin comprarlo, es posible que no puedas acceder a determinadas tareas.

  • Cuando compras un Certificado, obtienes acceso a todos los materiales del curso, incluidas las tareas calificadas. Una vez que completes el curso, se añadirá tu Certificado electrónico a la página Logros. Desde allí, puedes imprimir tu Certificado o añadirlo a tu perfil de LinkedIn. Si solo quieres leer y visualizar el contenido del curso, puedes participar del curso como oyente sin costo.

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