Chevron Left
Volver a The Science of Gastronomy

Opiniones y comentarios de aprendices correspondientes a The Science of Gastronomy por parte de Universidad Científica y Tecnológica de Hong Kong

302 calificaciones
70 revisiones

Acerca del Curso

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:

Principales revisiones


Jul 08, 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


Apr 06, 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.

Filtrar por:

26 - 50 de 68 revisiones para The Science of Gastronomy

por Priscila R M B

Nov 07, 2017

Excellent course and professor. Very well explained and illustrated. I recommend.

por Tina A

Sep 23, 2017

nice course with a lot of information. Good structured, good explanations...

por Natalia H H

Feb 10, 2017

I enjoy learning this course!! Thank you and I hope future actualizations...

por Rodrigo D

Feb 01, 2017

Very interesting, the scientific approach to cooking and eating.

por yuli

Dec 18, 2016

so glad i pass the course exam,thanks to all teachers。

por Tamara W

Jan 14, 2017

Great experience with a fun learning environment.

por krishnapriya h

Jun 02, 2018

very knowledgable,i will surely recommend this

por María F S H

Feb 26, 2019

gran aprendizaje y excelentes profesores

por Danielle T

Jun 20, 2016

Interesting course and fun instructor.

por Allan I A F

Nov 12, 2018

<3 Wonderfull, it's changing my life.

por Miguel S

Oct 22, 2016

fun and the same time educational!

por Jose A M G

Aug 04, 2019

Great course. I've learnt a lot!

por Akhil M C G

Mar 27, 2020

nice course i have ever done

por Faiza b k

Apr 28, 2018

It’s amazing n knowledgeable

por Lina M

Jun 06, 2018

I enjoyed it very much!

por Ivan H N

Oct 29, 2019

Excelent Course !!!

por Natalia A

Sep 12, 2018

Great experience!!!

por Sahil R

Oct 17, 2016

it was very helpful

por Terry S

Sep 02, 2016

Loved the course!

por Pallavi D D

Jan 28, 2019

very interesting

por Sofía L B M

Oct 31, 2016

Excelente !!!!

por Marianna Y

Apr 26, 2018

Great course!

por Oscar M S

Nov 25, 2017


por Dima

Jan 19, 2017

very cool!

por Laura G

Sep 04, 2016