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:
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- 5 stars74.13%
- 4 stars18.45%
- 3 stars4.68%
- 2 stars1.51%
- 1 star1.21%
Well presented but my only suggestion for future improvement is to have Question and Answer portion on every video can be done through chatting.
the lecturers are good when it comes to explaining the demonstrations are amazingly understandable.
I have learned a lot from this course, it will most definitely help me with my current module at school
It was an amazing course... It helped me learn more about the food science... And the chemistry of food