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The Science of Gastronomy(으)로 돌아가기

홍콩과학기술대학의 The Science of Gastronomy 학습자 리뷰 및 피드백

625개의 평가
158개의 리뷰

강좌 소개

This course introduces a number of 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 implication 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. 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 provided that you have fulfilled all other qualifying requirement to pass the course. Course Overview video:

최상위 리뷰

2020년 9월 28일

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.

2018년 7월 7일

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

필터링 기준:

The Science of Gastronomy의 158개 리뷰 중 126~150

교육 기관: Lok C F

2017년 7월 4일


교육 기관: Srishti M

2020년 10월 10일


교육 기관: Arunima D

2020년 8월 1일


교육 기관: Ann T

2018년 2월 26일


교육 기관: Deleted A

2018년 7월 1일

A little bit long, however very insteresting. It is easier to understand with a scientific background but professors make it basic so everyone can follow the course. English is sometimes problematic for understanding (and misunderstanding) but overall everything went smoothly. I have not "cemented" all the notions in my mind yet but now when I cook / eat / drink / see / perceive, I will have this additional prism and the experience is funnier and more interesting. Thank you for this course !

교육 기관: Alexandra B

2020년 5월 21일

The course was amazing, the information I gathered is extremely useful. However, the main weakness of the course is English. Sometimes it was difficult to watch a lot of videos at once, even if wanted because it also took a lot of energy to understand what the professors were talking about. Seemed liked they knew a lot about the topic, but could not describe some theories because of the lack of vocabulary or weak grammar.


2018년 12월 16일

The course was very well organised , the professor's were amazing ,they were having deep knowledge in the subject, I really enjoyed this course,looking forward to take more courses like this.thank you!

교육 기관: Lydia F

2020년 8월 26일

Everything went well. I don't really like book in a sense, like reading but not exam, that's why I tried so many times. Taught me patience, ...spend time wisely...cook different fish in different ways

교육 기관: Claire C

2016년 9월 11일

a little succinct and could have gone in to far more chemistry details.

the teachers are a little difficult to understand at times and a little repetitive as well but overall an enjoyable course

교육 기관: Arjay M

2021년 12월 2일

Well presented but my only suggestion for future improvement is to have Question and Answer portion on every video can be done through chatting.

교육 기관: Ankur D

2020년 6월 28일

More demonstrations and more quizzes would have been better. But overall a very good course. I would love to attend version 2. :)

교육 기관: Jess S

2020년 5월 19일

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

교육 기관: Janice L

2021년 7월 2일

I learned a lot on cooking and the different ingredients that influence the texture and taste of food. Thank you.

교육 기관: Kam L

2021년 6월 20일

Extensive review of biological and chemical aspects of cooking. Science may be difficult for some people.

교육 기관: Mario S

2017년 8월 30일

Fascinating to learn the science behind our experience and enjoyment of food.

교육 기관: Chris R

2021년 5월 1일

Quite good, very informative but a little long-winded

교육 기관: Hugo A

2020년 10월 11일

There are a lot to learn from here.

교육 기관: Đức T N

2018년 9월 23일

Such a great course from HKUST.

교육 기관: Usha G

2020년 7월 27일

Good Knowledge about cooking.

교육 기관: Eduardo Z

2020년 6월 27일

Muy buen programa y contenido

교육 기관: Davide P

2018년 9월 27일

Very interesting

교육 기관: Jenniffer C

2020년 6월 27일

I learn a lot.

교육 기관: abhishek b

2017년 9월 28일

nice course

교육 기관: Pablo H

2020년 4월 23일

I love it.

교육 기관: Sarra T

2020년 6월 7일