Chevron Left
Back to The Science of Gastronomy

Learner Reviews & Feedback for The Science of Gastronomy by The Hong Kong University of Science and Technology

4.6
stars
766 ratings

About the Course

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. 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 if you have fulfilled all other qualifying requirements to pass the course. Course Overview video: https://www.coursera.org/lecture/gastronomy/course-overview-43gyz...

Top reviews

DJ

Jun 3, 2021

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.

SJ

Sep 28, 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.

Filter by:

101 - 125 of 189 Reviews for The Science of Gastronomy

By Jose A M G

•

Aug 4, 2019

Great course. I've learnt a lot!

By SL V

•

Jun 6, 2021

perfect . recommend this course

By Lucas M d M S

•

Feb 9, 2021

It was exactly what I expected.

By Anusha J K

•

Jun 28, 2020

I had fun learning this course.

By gregory k

•

Apr 11, 2023

I really enjoyed this course !

By Andini K

•

Sep 29, 2020

I know how prepare good meal.

By Akhil M C G

•

Mar 27, 2020

nice course i have ever done

By Faiza b k

•

Apr 28, 2018

It’s amazing n knowledgeable

By Harout S

•

Aug 13, 2022

wow what a great experience

By Faruk Y

•

Mar 6, 2021

Best gastronomy course ever

By Hu J

•

Dec 18, 2020

Good time with all of you!

By Lina M

•

Jun 6, 2018

I enjoyed it very much!

By Gustavo R M

•

Aug 24, 2020

Very good! Recomend!

By vaibhavi h

•

Apr 29, 2020

FUN WAY OF LEARNING.

By Ivan H N

•

Oct 28, 2019

Excelent Course !!!

By Natalia A

•

Sep 12, 2018

Great experience!!!

By Sahil R

•

Oct 17, 2016

it was very helpful

By SON L D

•

Sep 5, 2022

A very good Course

By Sneha S

•

Dec 8, 2021

It is very helpful

By Reinaldo V

•

Nov 20, 2020

loved this course.

By SUSHOVAN S

•

Jun 28, 2020

Excellent course.

By Terry S

•

Sep 2, 2016

Loved the course!

By Isabel S A

•

Jun 22, 2024

fantastic course

By Lina R

•

Oct 22, 2020

very informative

By AAKASH C

•

Jun 23, 2020

GREAT EXPERIENCE