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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

295 個評分
68 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:



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.


26 - 烹饪科学 的 50 個評論(共 66 個)

創建者 Tina A

Sep 23, 2017

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

創建者 Natalia H H

Feb 10, 2017

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

創建者 Rodrigo D

Feb 01, 2017

Very interesting, the scientific approach to cooking and eating.

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 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 A F

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 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 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

創建者 Terry S

Sep 02, 2016

Loved the course!

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 Marianna Y

Apr 26, 2018

Great course!

創建者 Oscar M S

Nov 25, 2017


創建者 Dima

Jan 19, 2017

very cool!

創建者 Laura G

Sep 04, 2016


創建者 sunil k

May 17, 2017

very nice

創建者 Leonardo B E

Mar 22, 2017

very good