About this Course
최근 조회 14,982

100% 온라인

지금 바로 시작해 나만의 일정에 따라 학습을 진행하세요.

유동적 마감일

일정에 따라 마감일을 재설정합니다.

완료하는 데 약 16시간 필요

권장: 3-4 hours/week...

영어

자막: 영어, 중국어 (번체자), 중국어 (간체자)

귀하가 습득할 기술

NutritionChemistryFood ScienceCooking

100% 온라인

지금 바로 시작해 나만의 일정에 따라 학습을 진행하세요.

유동적 마감일

일정에 따라 마감일을 재설정합니다.

완료하는 데 약 16시간 필요

권장: 3-4 hours/week...

영어

자막: 영어, 중국어 (번체자), 중국어 (간체자)

강의 계획 - 이 강좌에서 배울 내용

1
완료하는 데 5시간 필요

Orientation, Module 1 and Module 2

This week, we will focus on “Energy Transfer” and “Hunger and Satiety”. Before you start with the content for these modules, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.

...
26 videos (Total 137 min), 5 readings, 3 quizzes
26개의 동영상
1.0: Introduction8m
1.1: Energy Transfer - Topic Outline35
1.2: What is energy?5m
1.3: How energy can be transferred through conduction?7m
1.4: Demonstration - Comparing heat capacity3m
1.5: Demonstration - Comparing heat conductance4m
1.6: How do we cook by convection?10m
1.7: Demonstration - Increasing boiling point with salt1m
1.8: Demonstration - Cooking medium and convection2m
1.9: Can radiation and phase transition be used in cooking?8m
1.10: Energy Transfer - Topic Summary1m
2.0: Hunger and Satiety - Topic Outline1m
2.1: Why do we need food?5m
2.2: How do I know that I am full or not?9m
2.3: How do I know that the food is good?9m
2.4: Demonstration – Can you see the differences?3m
2.5: Demonstration - Sound and texture - How does the experiment work?1m
2.5: Demonstration - Sound and texture - Let's hear other people's views1m
2.6: I love chocolate but I don’t want to keep eating it, why?8m
Assignment 1 - Instruction Video3m
Assignment 1 - Result Sharing5m
2.7: What factors can affect my choice of food?17m
Assignment 2 - Instruction Video3m
Assignment 2 - Result Sharing7m
2.8: Hunger and Satiety - Topic Summary2m
5개의 읽기 자료
Grading Scheme10m
Important Note on Special Dietary Needs10m
2.5: Demonstration - Sound and texture - Now is your turn10m
Assignment 1 - Instruction10m
Assignment 2 - Instruction10m
3개 연습문제
Pre-course survey38m
Assignment 1 – Submission22m
Assignment 2 – Submission1시 4분
2
완료하는 데 4시간 필요

Module 3 and Module 4

This week, we will talk about how flavor and aroma of food affects our perception of taste of food.

...
25 videos (Total 153 min), 3 readings, 3 quizzes
25개의 동영상
3.1: It tastes good!11m
3.2: There are more than four basic tastes9m
3.3: Can we taste the “temperature”?14m
Assignment 3 – Instruction Video2m
Assignment 3 – Result Sharing2m
3.4: There are infinite possibilities with tastes13m
3.5: Demonstration – Sweetness suppresses bitterness4m
Assignment 4 – Instruction Video2m
Assignment 4 – Result Sharing3m
3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?10m
3.7: Demonstration – The cocoa tastes less bitter!2m
3.8: The Sense of Taste - Topic Summary1m
4.0: The Sense of Smell - Topic Outline27
4.1: What are we smelling?9m
4.2: Demonstration – Factors affecting diffusion rate4m
4.3: How do I smell coffee?10m
4.4: Why do orange and lemon smell different?9m
4.5: Why can’t I taste the “strawberry”?11m
4.6: Demonstration – How does aroma affect our taste?4m
Assignment 5 – Instruction Video2m
Assignment 5 – Result Sharing1m
4.7: Smelling good makes it tastes better!14m
4.8: Demonstration – It is all about congruency!3m
4.9: The Sense of Smell - Topic Summary1m
3개의 읽기 자료
Assignment 3 – Instruction10m
Assignment 4 – Instruction10m
Assignment 5 – Instruction10m
3개 연습문제
Assignment 3 – Submission8m
Assignment 4 – Submission10m
Assignment 5 – Submission4m
3
완료하는 데 3시간 필요

Module 5 and Module 6

This week, we will talk about how color and texture of food affects our perception of taste of food.

...
21 videos (Total 123 min), 3 readings, 2 quizzes
21개의 동영상
5.1: Coloring food with a different taste6m
5.2: It is good to see red!13m
5.3: Why the pepper doesn’t look good?11m
5.4: Making it looks good, and it tastes good!9m
5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2m
5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1m
5.6: Demonstration – The darker the color, the better it tastes?4m
5.7: The Sense of Sight - Topic Summary1m
6.0: The Sense of Touch - Topic Outline35
6.1: How do we feel the texture in our mouth?13m
6.2: We can also feel pain and have self-awareness in our mouth!6m
6.3: Demonstration – Seeing with our mouth! Measurement4m
6.4: Demonstration – Seeing with our mouth! Feeling the shape9m
6.5: The more complicated the texture, the more we enjoy the food, why?10m
Assignment 6 – Instruction Video1m
Assignment 6 – Result Sharing3m
6.6: How can we control the texture of food?11m
Assignment 7 – Instruction Video2m
Assignment 7 – Result Sharing6m
6.7: The Sense of Touch - Topic Summary1m
3개의 읽기 자료
5.5: Demonstration - Can color affect our taste perception? - Now is your turn10m
Assignment 6 – Instruction10m
Assignment 7 – Instruction10m
2개 연습문제
Assignment 6 – Submission4m
Assignment 7 – Submission8m
4
완료하는 데 3시간 필요

Module 7 and Module 8

This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.

...
17 videos (Total 126 min), 1 reading, 1 quiz
17개의 동영상
7.1: What gives the rigid texture to plants?9m
7.2: How can we manipulate the texture of plants?12m
7.3: What gives green color to plants?12m
7.4: Why some plants are not green in color?7m
7.5: Demonstration – Manipulating the color of red cabbage3m
7.6: Why does the apple turn brown?7m
7.7: Demonstration – What is the best way to prevent browning?5m
7.8: What are the prominent tastes in fruits and vegetables?8m
Assignment 8 – Instruction Video2m
Assignment 8 – Result Sharing4m
7.9: Fruits and Vegetables - Topic Summary1m
8.0: A Perfect Steak - Topic Outline41
8.1: How to cook a perfect steak?4m
8.2: What are the components of meat?9m
8.3: Why fish muscles are different from that of mammals?17m
8.4: What else does a piece of meat contain?16m
1개의 읽기 자료
Assignment 8 – Instruction10m
1개 연습문제
Assignment 8 – Submission12m
4.6
61개의 리뷰Chevron Right

33%

이 강좌를 수료한 후 새로운 경력 시작하기

22%

이 강좌를 통해 확실한 경력상 이점 얻기

The Science of Gastronomy의 최상위 리뷰

대학: ASJul 8th 2018

Waiting for an extension to this course but at an advanced levelThis course is really valuable. It was presented in a simple and fun way I enjoyed studying with you thank you

대학: TMApr 6th 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.

강사

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King L. Chow

Professor
Division of Life Science
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Lam Lung Yeung

Associate Professor
Department of Chemistry

홍콩과학기술대학 정보

HKUST - A dynamic, international research university, in relentless pursuit of excellence, leading the advance of science and technology, and educating the new generation of front-runners for Asia and the world....

자주 묻는 질문

  • 강좌에 등록하면 바로 모든 비디오, 테스트 및 프로그래밍 과제(해당하는 경우)에 접근할 수 있습니다. 상호 첨삭 과제는 이 세션이 시작된 경우에만 제출하고 검토할 수 있습니다. 강좌를 구매하지 않고 살펴보기만 하면 특정 과제에 접근하지 못할 수 있습니다.

  • 수료증을 구매하면 성적 평가 과제를 포함한 모든 강좌 자료에 접근할 수 있습니다. 강좌를 완료하면 전자 수료증이 성취도 페이지에 추가되며, 해당 페이지에서 수료증을 인쇄하거나 LinkedIn 프로필에 수료증을 추가할 수 있습니다. 강좌 콘텐츠만 읽고 살펴보려면 해당 강좌를 무료로 청강할 수 있습니다.

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