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

4.7
stars
777 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: /lecture/gastronomy/course-overview-43gyz...

Top reviews

DJ

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.

PD

Jan 17, 2022

This course helps you to learn about 1. Energy2. Taste3. Smell4.Sight5. Touch6. Texture7. Meat 8. Sauce9. DessertOverall this course is a package of Food Gastronomy. Must Recommended Course.

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51 - 75 of 191 Reviews for The Science of Gastronomy

By Diana J I G

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Aug 10, 2020

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

By Marcelo C S

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Jul 19, 2020

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

By G. S S

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Jan 31, 2023

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

By Karina D

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Dec 19, 2016

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

By JESSIL M

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Sep 30, 2020

It was an amazing course... It helped me learn more about the food science... And the chemistry of food

By lebogang n 2

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May 24, 2020

I have learned a lot from this course, it will most definitely help me with my current module at school

By Satnam S

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Apr 28, 2025

An excellent course for everyone to understand science behind cooking, nutrition and value addition.

By Mbah M

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May 14, 2021

the lecturers are good when it comes to explaining

the demonstrations are amazingly understandable.

By Maria D O A

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Feb 10, 2023

Teachers are very cool. I love the assignements. All information is very important and usefull.

By Luisa S

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Jan 6, 2020

muy buen curso para entender los fundamentos de los alimentos y nuestra interacci贸n con ellos

By lika p

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Nov 30, 2020

Thank you all to create such an amazing course. It was very interesting and helpful for me.

By Michael D

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Aug 3, 2020

A lot of fun and rewarding to review physiology, nutritional sciences, and other core work!

By GUPTA K S

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Jun 15, 2020

very nicely design and demonstrated, very clear and with good culinary concepts, Thank you

By Abril M

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Apr 7, 2019

Me gust贸 mucho, adem谩s del aprendizaje pude practicar mi ingl茅s al escucharlo y entenderlo

By Fady

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Feb 15, 2019

Excellent, i suggest all the workers in hospitality field to take that important course :)

By Celina G

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Aug 17, 2024

Buen curso, gracias por la oportunidad, de aprender sobre la ciencia de la gastronom铆a .

By Xavier j

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Sep 25, 2021

In depth of gastronomy has showed throughout the course and It's very helpful ...howned

By Maria E A

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Aug 6, 2017

I have really enjoyed doing this course and I'm sure it will be useful in my workplace!

By Blanca I M R

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May 24, 2017

Very good way to explain science, you get the idea, its fun to learn and is easy to ap

By Jose C N J

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Aug 31, 2020

Quede muy satisfecho del curso pues me pareci贸 muy profesional y bien presentado.

By itsik a

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May 5, 2020

very interesting, insightful course. great lecturers and beautiful demonstrations

By Pris

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Nov 7, 2017

Excellent course and professor. Very well explained and illustrated. I recommend.

By raymond v

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Sep 20, 2022

Enjoyed the course, and reenforced my knowledge in the foundation of cooking.

By Bharat S

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May 23, 2021

GREAT LEARNING EXEPERINCE HERE THANKS TO King Lau CHOW AND Lam Lung YEUNG

By 脰mer B

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Aug 15, 2021

This course taught me a lot, thank you very much. Every lesson was precious.