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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

471 個評分
120 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:



Sep 29, 2020

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.


Sep 12, 2020

Great course I learn many many things of this course I am chef\n\nplease also star some culinary course and food safety course for chefs\n\nI really appreciate of this course


51 - 烹饪科学 的 75 個評論(共 119 個)

創建者 Thomas M U

Sep 21, 2020

post course certigficates - where can I purchase that please.

創建者 José R d S J

May 29, 2020

Thank you for your participation in this course. Thank you!


Sep 28, 2020

Increíble curso, excelente para los profesionistas del ramo

創建者 yuli

Dec 18, 2016

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

創建者 Tamara W

Jan 14, 2017

Great experience with a fun learning environment.

創建者 Chef U J

Sep 11, 2020

amazing study material ,and good to know facts

創建者 Aida d H

Apr 21, 2020

Learned so much. Enjoyed every topic. Thank you

創建者 krishnapriya h

Jun 02, 2018

very knowledgable,i will surely recommend this

創建者 María F S H

Feb 26, 2019

gran aprendizaje y excelentes profesores

創建者 Danielle T

Jun 20, 2016

Interesting course and fun instructor.

創建者 Allan I

Nov 12, 2018

<3 Wonderfull, it's changing my life.

創建者 Miguel S

Oct 22, 2016

fun and the same time educational!

創建者 Jose A M G

Aug 04, 2019

Great course. I've learnt a lot!

創建者 Anusha J K

Jun 29, 2020

I had fun learning this course.

創建者 Andini K

Sep 29, 2020

I know how prepare good meal.

創建者 Akhil M C G

Mar 27, 2020

nice course i have ever done

創建者 Faiza b k

Apr 28, 2018

It’s amazing n knowledgeable

創建者 Lina M

Jun 06, 2018

I enjoyed it very much!

創建者 Gustavo R M

Aug 24, 2020

Very good! Recomend!

創建者 Vaibhavi H

Apr 29, 2020


創建者 Ivan H N

Oct 29, 2019

Excelent Course !!!

創建者 Natalia A

Sep 12, 2018

Great experience!!!

創建者 Sahil R

Oct 17, 2016

it was very helpful


Jun 29, 2020

Excellent course.

創建者 Terry S

Sep 02, 2016

Loved the course!