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学生对 The Hong Kong University of Science and Technology 提供的 The Science of Gastronomy 的评价和反馈

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784 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://hua.dididi.sbs/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.

PD

Jan 16, 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.

筛选依据：

51 - The Science of Gastronomy 的 75 个评论（共 195 个）

创建者 Diana J I G

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Aug 9, 2020

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

创建者 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.

创建者 G. S S

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Jan 30, 2023

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

创建者 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!

创建者 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

创建者 lebogang n 2

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May 23, 2020

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

创建者 Satnam S

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Apr 27, 2025

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

创建者 Mbah M

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May 14, 2021

the lecturers are good when it comes to explaining

the demonstrations are amazingly understandable.

创建者 Maria D O A

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Feb 9, 2023

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

创建者 Luisa S

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Jan 5, 2020

muy buen curso para entender los fundamentos de los alimentos y nuestra interacción con ellos

创建者 lika p

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Nov 29, 2020

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

创建者 Michael D

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Aug 2, 2020

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

创建者 GUPTA K S

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Jun 15, 2020

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

创建者 Abril M

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Apr 6, 2019

Me gustó mucho, además del aprendizaje pude practicar mi inglés al escucharlo y entenderlo

创建者 Fady

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Feb 15, 2019

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

创建者 Celina G

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Aug 16, 2024

Buen curso, gracias por la oportunidad, de aprender sobre la ciencia de la gastronomía .

创建者 Xavier j

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Sep 24, 2021

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

创建者 Maria E A

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Aug 5, 2017

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

创建者 Blanca I M R

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May 23, 2017

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

创建者 Jose C N J

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Aug 30, 2020

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

创建者 itsik a

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May 5, 2020

very interesting, insightful course. great lecturers and beautiful demonstrations

创建者 Pris

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Nov 6, 2017

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

创建者 raymond v

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Sep 19, 2022

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

创建者 Bharat S

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May 22, 2021

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

创建者 Ömer B

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Aug 15, 2021

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