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返回到 烹饪科学

學生對 香港科技大学 提供的 烹饪科学 的評價和反饋

4.6
487 個評分
125 條評論

課程概述

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: https://youtu.be/H5vlaR0_X2I...

熱門審閱

SJ

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.

AS

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

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76 - 烹饪科学 的 100 個評論(共 123 個)

創建者 Terry S

Sep 02, 2016

Loved the course!

創建者 AAKASH C

Jun 23, 2020

GREAT EXPERIENCE

創建者 Giulio B

May 20, 2020

very interesting

創建者 Pallavi D D

Jan 28, 2019

very interesting

創建者 Sofía L B M

Oct 31, 2016

Excelente !!!!

創建者 VIVIN R V

Jul 18, 2020

Good Coursera

創建者 Marianna Y

Apr 26, 2018

Great course!

創建者 Целых И О

Apr 02, 2020

Good course!

創建者 Oscar M S

Nov 25, 2017

Excellent!

創建者 Dima

Jan 19, 2017

very cool!

創建者 Laura G

Sep 04, 2016

briliant!!

創建者 Harry A R M

Sep 18, 2020

Grandioso

創建者 Sanjaith s

Sep 12, 2020

excellent

創建者 María R E V

Aug 24, 2020

I LOVE IT

創建者 sunil k

May 17, 2017

very nice

創建者 Leonardo B E

Mar 22, 2017

very good

創建者 Eliseu F B

Aug 28, 2019

Amazing!

創建者 Camilla S

Oct 28, 2017

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創建者 PALASHA S

Jun 29, 2016

Love it!

創建者 Lok C F

Jul 04, 2017

nice...

創建者 Srishti M

Oct 10, 2020

Great!

創建者 Arunima D

Aug 01, 2020

great

創建者 Ann T

Feb 27, 2018

E

創建者 Deleted A

Jul 01, 2018

A little bit long, however very insteresting. It is easier to understand with a scientific background but professors make it basic so everyone can follow the course. English is sometimes problematic for understanding (and misunderstanding) but overall everything went smoothly. I have not "cemented" all the notions in my mind yet but now when I cook / eat / drink / see / perceive, I will have this additional prism and the experience is funnier and more interesting. Thank you for this course !