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

4.6
stars
737 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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26 - 50 of 182 Reviews for The Science of Gastronomy

By PreetyParahoo

Jan 10, 2021

i really enjoy doing this course , i learnt so many good tricks and got many good advice by scientist on cooking with a scientific level. The course made my day every time i sit to work. i am very fond of cooking but i used not to understand the scientific side of cooking . Now it is very clear to me. i love this course and the live demonstration is the best part , it makes it so clear to understand the theory part. I wish for a similar course on flower and flower decoration and gardening. Thanking the whole team for their patience and i rate this cousre a( 5 * star )

By harold c c s s

Jun 20, 2022

Seria muy importante para que los videos tuvieran subtitulos y poderlo ver en otro idioma simultaneamente, pues en la traccion hay ejemplos que no se aprecian bien, por poner cuidado a la lectura, pero muy interesante todo lo que se estudia y se amplian muchos conceptos de una manera mas profunda, felicitaciones, por su gran aporte

By Matthew C

Oct 6, 2020

Great course that explains the scientific underpinnings of many common kitchen processes! A little technical at times when background for a topic is explained but overall, very easy to follow, engaging, and interesting. I'm a chemical engineering major and many technical topics in this course were familiar. Great course!!!

By asta š

Dec 21, 2016

I learnt more than I expected. However, there were quite a few moments that was boring to me, for example, those parts that included molecules chains in explanation of certain topics. Anyway, the chains was not in the final exam. Therefore, I rate this course as excellent.

By Josephine C

Jan 21, 2019

I love cooking and know the science behind cooking makes me can respect more about cooking and can be more creative for my cooking. The lecturer also gives practical example so it is easy to understand. Worth to try and your time invested won't be wasted

By Sharon D

Aug 27, 2016

I thoroughly enjoyed this class. I learned many techniques. Practicing what we learned helped instill the reasons for each technique. I highly recommend this class for new Cooks and those that are striving to become professional Chefs.

By Marcio V

Jun 13, 2021

Excelente! Muito didático, fácil de entender e aplicar no dia-a-dia. Recomendo a todos que queiram entender o que ocorre durante a preparação dos alimentos e como extrair ao máximo as qualidades dos alimentos e dos pratos.

By Nathaly r m

May 8, 2020

Thank you so much for the opportunity that you give me to complete this course and get my certificate with your financial support. I am so proud of this goal. I want to be a great professional and strengthen my skills.

By DAI J

Jun 4, 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.

By Pranshu d

Jan 17, 2022

This course helps you to learn about

1. Energy

2. Taste

3. Smell

4.Sight

5. Touch

6. Texture

7. Meat

8. Sauce

9. Dessert

Overall this course is a package of Food Gastronomy. Must Recommended Course.

By Jaime O Z

Apr 24, 2018

100% Recomendado. Didáctico, interesante, se va a los fundamentos de la gastronomía y permite saber mucho más de todo lo que es la ciencia involucrada en el proceso. Muy interesante.

By Guty P

Jan 8, 2020

This was a superb course! I learned a lot about food, a subject I definitely love and the assignments were actually fun to do. I really recommend this course!

By Suchitra R

Mar 31, 2022

If you are interested in food science, then this course is for you. The course was highly interesting and informative. Thanks for the course. Truly grateful.

By Nicole V

Dec 28, 2023

The course is excellent on science in the field of gastronomy, I am a bachelor's student in gastronomy, and I can say how complete this course is, very good

By Jaime R G

Nov 18, 2019

Es un curso en el que se da un conocimiento general sobre la ciencia detrás de la cocina. Muy recomendable si quieres aprender sobre este tema, de verdad.

By Christtia Z

Feb 8, 2023

This was a great class! I learned so much on a variety of topics and it felt like I got a refresher in physics, chemistry AND biology :) Highly recommend

By Diana I F Z

Aug 27, 2020

Es un buen curso para cualquier persona que quiera aprender acerca de la química, la energía y los sentidos detrás de lo que comemos.

By Sehar A

Sep 22, 2020

It's just the right course for someone who is passionate about food and cooking .Also it gives a scientific aspect to cooking.

By Carlos I R

May 7, 2020

¡Increíble y demostrativo! Es una forma facíl y practica de aprender los fenómenos que se efectúan en las cocinas de todo tipo

By Markovtseva N N

Aug 21, 2020

Я многое узнала из данного курса. Эта информация пригодится мне не только в профессии, но и в повседневной жизни

By Diana J I G

Aug 9, 2020

Very well extended. The course covers all topics about gastronomy in a very easy but scientific interesting way.

By Marcelo C S

Jul 19, 2020

This course was incredible. It made me understand some principles and the main functions of the ingredients.

By G. S S

Jan 30, 2023

Great information related to food science. Good mix of theory and practical experiments to try at home.

By Karina D

Dec 19, 2016

I liked this course very much. I get lots of interesting things. Will use them on my kitchen. Thank you!