Chevron Left
返回到 烹饪科学

学生对 香港科技大学 提供的 烹饪科学 的评价和反馈

4.6
687 个评分

课程概述

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...

热门审阅

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.

筛选依据:

1 - 烹饪科学 的 25 个评论(共 169 个)

创建者 Altin J N

Feb 24, 2019

创建者 Josiah P A

Nov 20, 2017

创建者 farman a

Sep 12, 2020

创建者 Lillian L

Jan 15, 2018

创建者 Samar A

Apr 18, 2020

创建者 Jean B

Sep 25, 2016

创建者 Julianty

Sep 20, 2017

创建者 Рожкова Е Е

Aug 11, 2016

创建者 Angie M A S

Apr 4, 2019

创建者 Deleted A

Mar 1, 2019

创建者 Anzala A M

May 14, 2019

创建者 maria s

Mar 15, 2021

创建者 Fatema B

Oct 24, 2019

创建者 Shirley D J

Sep 29, 2020

创建者 Afnan S

Jul 8, 2018

创建者 Tamires G

Apr 6, 2019

创建者 krishan v

Mar 26, 2020

创建者 Danielle T

Jun 19, 2016

创建者 PALASHA S

Jun 29, 2016

创建者 Rylee I

Aug 11, 2020

创建者 Vika R

Oct 23, 2016

创建者 Irvin T

Apr 23, 2020

创建者 PreetyParahoo

Jan 10, 2021

创建者 harold c c s s

Jun 20, 2022

创建者 Matthew C

Oct 6, 2020