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

4.6
stars
787 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

TG

Apr 6, 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.

JS

May 19, 2020

Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.

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101 - 125 of 195 Reviews for The Science of Gastronomy

By Arunya M

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Apr 30, 2023

Lots of interesting ideas for me.

By Umanath G

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Nov 21, 2021

best course for culinary students

By Imad A

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Mar 1, 2021

Amazing course thank you so much

By Jose A M G

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Aug 4, 2019

Great course. I've learnt a lot!

By SL V

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Jun 6, 2021

perfect . recommend this course

By Lucas M d M S

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Feb 10, 2021

It was exactly what I expected.

By Anusha J K

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Jun 29, 2020

I had fun learning this course.

By gregory k

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Apr 12, 2023

I really enjoyed this course !

By Andini K

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Sep 30, 2020

I know how prepare good meal.

By Akhil M C G

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Mar 27, 2020

nice course i have ever done

By Faiza b k

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Apr 29, 2018

It’s amazing n knowledgeable

By Harout S

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Aug 14, 2022

wow what a great experience

By Faruk Y

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Mar 6, 2021

Best gastronomy course ever

By Hu J

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Dec 19, 2020

Good time with all of you!

By Lina M

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Jun 7, 2018

I enjoyed it very much!

By Gustavo R M

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Aug 24, 2020

Very good! Recomend!

By vaibhavi h

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Apr 29, 2020

FUN WAY OF LEARNING.

By Ivan H N

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Oct 29, 2019

Excelent Course !!!

By Natalia A

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Sep 12, 2018

Great experience!!!

By Sahil R

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Oct 17, 2016

it was very helpful

By Lê D S

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Sep 5, 2022

A very good Course

By Sneha S

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Dec 8, 2021

It is very helpful

By Reinaldo V

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Nov 20, 2020

loved this course.

By SUSHOVAN S

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Jun 29, 2020

Excellent course.

By Terry S

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Sep 2, 2016

Loved the course!