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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.

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126 - 150 of 189 Reviews for The Science of Gastronomy

By Giulio B

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May 20, 2020

very interesting

By Pallavi D D

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Jan 28, 2019

very interesting

By Parth S

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Apr 19, 2021

awesome course

By Sofía L B M

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Oct 31, 2016

Excelente !!!!

By Irone A

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Sep 10, 2024

Very exposing

By naasic s

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Feb 26, 2021

excellent one

By VIVIN R V

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Jul 18, 2020

Good Coursera

By Marianna Y

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Apr 26, 2018

Great course!

By Kevin E

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Oct 23, 2020

Good course!

By Целых И О

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Apr 2, 2020

Good course!

By Luigi C

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Oct 10, 2023

Cool course

By ELMER M P

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Sep 11, 2022

thank you

By Oscar M S

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Nov 24, 2017

Excellent!

By Dima

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Jan 19, 2017

very cool!

By Laura G

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Sep 4, 2016

briliant!!

By María C R

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May 1, 2024

Excelente

By RIGYA K

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Nov 12, 2022

very good

By Saer T

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Apr 17, 2022

very good

By Harry A R M

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Sep 18, 2020

Grandioso

By Sanjaith s

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Sep 12, 2020

excellent

By MARIA R E V

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Aug 24, 2020

I LOVE IT

By Sunil m

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May 17, 2017

very nice

By Leonardo B E

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Mar 21, 2017

very good

By Or K K

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Mar 1, 2023

Thanks!

By RITAM K M

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May 5, 2021

Its easy