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學生對 香港科技大学 提供的 烹饪科学 的評價和反饋

598 個評分
153 條評論


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:



Thank you very much Professor Chow and Professor Yeung as well as to your student assistants. I find the topics, demonstrations and assignments very interesting and useful in my profession.


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


26 - 烹饪科学 的 50 個評論(共 152 個)

創建者 Ingrid N R M


Thank you so much for the opportunity that you give me to complete this course and get my certificate with your financial support. I am so proud of this goal. I want to be a great professional and strengthen my skills.

創建者 DAI J


Very easy to understand even for someone new to food science like me. Learn a lot about the basic science of how our body works to see taste smell taste hear and touch food and how cooking works.

創建者 Jaime O Z


100% Recomendado. Didáctico, interesante, se va a los fundamentos de la gastronomía y permite saber mucho más de todo lo que es la ciencia involucrada en el proceso. Muy interesante.

創建者 Afnan S


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

創建者 farman a


Great course I learn many many things of this course I am chef

please also star some culinary course and food safety course for chefs

I really appreciate of this course

創建者 Tamires G M


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.

創建者 Guty P


This was a superb course! I learned a lot about food, a subject I definitely love and the assignments were actually fun to do. I really recommend this course!

創建者 Jaime R G


Es un curso en el que se da un conocimiento general sobre la ciencia detrás de la cocina. Muy recomendable si quieres aprender sobre este tema, de verdad.

創建者 Diana I F Z


Es un buen curso para cualquier persona que quiera aprender acerca de la química, la energía y los sentidos detrás de lo que comemos.

創建者 Sehar A


It's just the right course for someone who is passionate about food and cooking .Also it gives a scientific aspect to cooking.

創建者 Carlos I R V


¡Increíble y demostrativo! Es una forma facíl y practica de aprender los fenómenos que se efectúan en las cocinas de todo tipo

創建者 Markovtseva N N


Я многое узнала из данного курса. Эта информация пригодится мне не только в профессии, но и в повседневной жизни

創建者 Diana J I G


Very well extended. The course covers all topics about gastronomy in a very easy but scientific interesting way.

創建者 Marcelo C S


This course was incredible. It made me understand some principles and the main functions of the ingredients.

創建者 Karina D


I liked this course very much. I get lots of interesting things. Will use them on my kitchen. Thank you!



It was an amazing course... It helped me learn more about the food science... And the chemistry of food

創建者 lebogang n 2


I have learned a lot from this course, it will most definitely help me with my current module at school

創建者 Mbah M


the lecturers are good when it comes to explaining

the demonstrations are amazingly understandable.

創建者 Luisa S


muy buen curso para entender los fundamentos de los alimentos y nuestra interacción con ellos

創建者 lika p


Thank you all to create such an amazing course. It was very interesting and helpful for me.

創建者 Michael D


A lot of fun and rewarding to review physiology, nutritional sciences, and other core work!



very nicely design and demonstrated, very clear and with good culinary concepts, Thank you

創建者 Abril M


Me gustó mucho, además del aprendizaje pude practicar mi inglés al escucharlo y entenderlo

創建者 Fady


Excellent, i suggest all the workers in hospitality field to take that important course :)

創建者 Maria E A


I have really enjoyed doing this course and I'm sure it will be useful in my workplace!