This course introduces several 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 implications 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. You will also be asked to try out and practice specific cooking principles through the weekly assignments; analyze your data and make comparisons of your experiences with others.
(768 reviews)
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There are 7 modules in this course
Before you start with the content for Energy Transfer, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.
What's included
12 videos2 readings
This week, we will talk about Hunger and Satiety. There will be two interesting assignments for you to work on.
What's included
14 videos3 readings2 assignments1 discussion prompt
This week, we will talk about how food flavor affects our perception of taste. Again, there will be two interesting assignments for you to work on.
What's included
13 videos2 readings2 assignments1 discussion prompt
This week, we will talk about how the aroma of food affects our perception of taste. We have prepared one assignment on this topic for you to work on.
What's included
12 videos1 reading1 assignment1 discussion prompt
This week, we will talk about how the color of food affects our perception of taste.
What's included
9 videos1 reading1 discussion prompt
This week, we will talk about how the texture of food affects our perception of taste. There will be two interesting assignments for you to work on.
What's included
12 videos2 readings2 assignments1 discussion prompt
This week, we will see how fruits and vegetables can enhance the quality of cooking. There will be one assignment related to this topic for you to work on. After completing all the content, it's time to test your understanding of the entire course. Take the final exam and help review this course. Your valuable feedback will certainly help us improve future iterations of the course.
What's included
12 videos2 readings2 assignments1 discussion prompt
Instructor
Recommended if you're interested in Basic Science
University of Illinois Urbana-Champaign
Imperial College London
Tel Aviv University
University of Illinois Urbana-Champaign
Why people choose Coursera for their career
Learner reviews
768 reviews
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4.53%
- 2 stars
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Reviewed on Aug 25, 2020
Everything went well. I don't really like book in a sense, like reading but not exam, that's why I tried so many times. Taught me patience, ...spend time wisely...cook different fish in different ways
Reviewed on May 18, 2020
Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.
Reviewed on Jan 9, 2023
This course provides different insights to cooking. Professor compares and relates various experiment which makes this course easy to learn and remember
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Frequently asked questions
Access to lectures and assignments depends on your type of enrollment. If you take a course in audit mode, you will be able to see most course materials for free. To access graded assignments and to earn a Certificate, you will need to purchase the Certificate experience, during or after your audit. If you don't see the audit option:
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