Este curso aborda la estrecha relación existente entre la ingeniería, los alimentos y la gastronomía. Proporciona conocimientos básicos para entender mejor el porqué de algunas recetas, de las prácticas de conservación de alimentos, y de las técnicas culinarias. Su énfasis está en la comprensión de que los alimentos y platos son estructuras deliciosas y nutritivas creadas por la naturaleza, y que sufren transformaciones que pueden estar bajo el control del cocinero. Por último, es una invitación a usar la cocina como un laboratorio para experimentar racionalmente con nuevas técnicas e ingredientes, modificar procedimientos y medir las propiedades físicas de platos y productos.
Introducción a la Ingeniería Gastronómica - ¡Ciencia en la Cocina!
Introducción a la Ingeniería Gastronómica - ¡Ciencia en la Cocina!
Instructors: José Miguel Aguilera Radic
14,867 already enrolled
Gain insight into a topic and learn the fundamentals.
4.7
(73 reviews)
20 hours to complete
3 weeks at 6 hours a week
Flexible schedule
Learn at your own pace
98%
Most learners liked this course
What you'll learn
Comprender cómo las transformaciones que suceden durante la preparación de alimentos en la cocina se basan en principios científicos y de ingeniería.
Comprender cómo se producen, conservan y transforman las estructuras alimentarias mediante diferentes técnicas culinarias.
Conocer y entender los procesos de ingeniería que ocurren al interior de los alimentos durante su preparación y preservación.
Adquirir un léxico que permita acceder a la abundante literatura científica sobre los alimentos.
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Assessments
4 assignments
Taught in Spanish
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There are 4 modules in this course
What's included
6 videos3 readings1 assignment
What's included
6 videos2 readings1 assignment
What's included
6 videos2 readings1 assignment
What's included
8 videos1 reading1 assignment1 peer review1 plugin
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4.7 (24 ratings)Offered by
Recommended if you're interested in Chemistry
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University of Pennsylvania
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Universidad Nacional Autónoma de México
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Learner reviews
4.7
73 reviews
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Showing 3 of 73
MC
5
Reviewed on May 4, 2021
Me pareció muy interesante, pero la verdad no tengo bases de química ni biología, lo cual hace que me pierda en las explicaciones de los docentes.
PJ
5
Reviewed on Oct 6, 2024
aprendi demasiado, enserio no crei que estudiando virtual conseguiria entender mucho mas sobre la ingenieria gastronomica y fue muy sorprendente cada modulo nuevo que iba pasando
LA
4
Reviewed on Jan 18, 2024
Me gustó mucho el curso, aunque el entregable final, me parece exagerado.
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