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The Science of Gastronomy
  • Level Foundation
  • Duration 16 hours
  • Course by The Hong Kong University of Science and Technology
  • Offered by

About

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

Modules

Orientation

    • 1 Videos
    • 2 Readings
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1 Videos

  • Course Overview

2 Readings

  • Grading Scheme
  • Important Note on Special Dietary Needs

Module 1: Energy Transfer

    • 11 Videos
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11 Videos

  • 1.0: Introduction
  • 1.1: Energy Transfer - Topic Outline
  • 1.2: What is energy?
  • 1.3: How energy can be transferred through conduction?
  • 1.4: Demonstration - Comparing heat capacity
  • 1.5: Demonstration - Comparing heat conductance
  • 1.6: How do we cook by convection?
  • 1.7: Demonstration - Increasing boiling point with salt
  • 1.8: Demonstration - Cooking medium and convection
  • 1.9: Can radiation and phase transition be used in cooking?
  • 1.10: Energy Transfer - Topic Summary

Module 2: Hunger and Satiety

    • 14 Videos
    • 3 Readings
    • 1 Discussion
    • 2 Assignment
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2 Assignment

  • Assignment 1 – Submission
  • Assignment 2 – Submission

1 Discussions

  • 2.5: Discussion

14 Videos

  • 2.0: Hunger and Satiety - Topic Outline
  • 2.1: Why do we need food?
  • 2.2: How do I know that I am full or not?
  • 2.3: How do I know that the food is good?
  • 2.4: Demonstration – Can you see the differences?
  • 2.5: Demonstration - Sound and texture - How does the experiment work?
  • 2.5: Demonstration - Sound and texture - Let's hear other people's views
  • 2.6: I love chocolate but I don’t want to keep eating it, why?
  • Assignment 1 - Instruction Video
  • Assignment 1 - Result Sharing
  • 2.7: What factors can affect my choice of food?
  • Assignment 2 - Instruction Video
  • Assignment 2 - Result Sharing
  • 2.8: Hunger and Satiety - Topic Summary

3 Readings

  • 2.5: Demonstration - Sound and texture - Now is your turn
  • Assignment 1 - Instruction
  • Assignment 2 - Instruction

Module 3: The Sense of Taste

    • 13 Videos
    • 2 Readings
    • 1 Discussion
    • 2 Assignment
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2 Assignment

  • Assignment 3 – Submission
  • Assignment 4 – Submission

1 Discussions

  • Module 3: Discussion

13 Videos

  • 3.0: The Sense of Taste - Topic Outline
  • 3.1: It tastes good!
  • 3.2: There are more than four basic tastes
  • 3.3: Can we taste the “temperature”?
  • Assignment 3 – Instruction Video
  • Assignment 3 – Result Sharing
  • 3.4: There are infinite possibilities with tastes
  • 3.5: Demonstration – Sweetness suppresses bitterness
  • Assignment 4 – Instruction Video
  • Assignment 4 – Result Sharing
  • 3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?
  • 3.7: Demonstration – The cocoa tastes less bitter!
  • 3.8: The Sense of Taste - Topic Summary

2 Readings

  • Assignment 3 – Instruction
  • Assignment 4 – Instruction

Module 4: The Sense of Smell

    • 12 Videos
    • 1 Readings
    • 1 Discussion
    • 1 Assignment
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1 Assignment

  • Assignment 5 – Submission

1 Discussions

  • Module 4: Discussion

12 Videos

  • 4.0: The Sense of Smell - Topic Outline
  • 4.1: What are we smelling?
  • 4.2: Demonstration – Factors affecting diffusion rate
  • 4.3: How do I smell coffee?
  • 4.4: Why do orange and lemon smell different?
  • 4.5: Why can’t I taste the “strawberry”?
  • 4.6: Demonstration – How does aroma affect our taste?
  • Assignment 5 – Instruction Video
  • Assignment 5 – Result Sharing
  • 4.7: Smelling good makes it tastes better!
  • 4.8: Demonstration – It is all about congruency!
  • 4.9: The Sense of Smell - Topic Summary

1 Readings

  • Assignment 5 – Instruction

Module 5: The Sense of Sight

    • 9 Videos
    • 1 Readings
    • 1 Discussion
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1 Discussions

  • 5.5: Discussion

9 Videos

  • 5.0: The Sense of Sight - Topic Outline
  • 5.1: Coloring food with a different taste
  • 5.2: It is good to see red!
  • 5.3: Why the pepper doesn’t look good?
  • 5.4: Making it looks good, and it tastes good!
  • 5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?
  • 5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views
  • 5.6: Demonstration – The darker the color, the better it tastes?
  • 5.7: The Sense of Sight - Topic Summary

1 Readings

  • 5.5: Demonstration - Can color affect our taste perception? - Now is your turn

Module 6: The Sense of Touch

    • 12 Videos
    • 2 Readings
    • 1 Discussion
    • 2 Assignment
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2 Assignment

  • Assignment 6 – Submission
  • Assignment 7 – Submission

1 Discussions

  • Module 6: Discussion

12 Videos

  • 6.0: The Sense of Touch - Topic Outline
  • 6.1: How do we feel the texture in our mouth?
  • 6.2: We can also feel pain and have self-awareness in our mouth!
  • 6.3: Demonstration – Seeing with our mouth! Measurement
  • 6.4: Demonstration – Seeing with our mouth! Feeling the shape
  • 6.5: The more complicated the texture, the more we enjoy the food, why?
  • Assignment 6 – Instruction Video
  • Assignment 6 – Result Sharing
  • 6.6: How can we control the texture of food?
  • Assignment 7 – Instruction Video
  • Assignment 7 – Result Sharing
  • 6.7: The Sense of Touch - Topic Summary

2 Readings

  • Assignment 6 – Instruction
  • Assignment 7 – Instruction

Module 7: Fruits and Vegetables

    • 12 Videos
    • 1 Readings
    • 1 Discussion
    • 1 Assignment
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1 Assignment

  • Assignment 8 – Submission

1 Discussions

  • Module 7: Discussion

12 Videos

  • 7.0: Fruits and Vegetables - Topic Outline
  • 7.1: What gives the rigid texture to plants?
  • 7.2: How can we manipulate the texture of plants?
  • 7.3: What gives green color to plants?
  • 7.4: Why some plants are not green in color?
  • 7.5: Demonstration – Manipulating the color of red cabbage
  • 7.6: Why does the apple turn brown?
  • 7.7: Demonstration – What is the best way to prevent browning?
  • 7.8: What are the prominent tastes in fruits and vegetables?
  • Assignment 8 – Instruction Video
  • Assignment 8 – Result Sharing
  • 7.9: Fruits and Vegetables - Topic Summary

1 Readings

  • Assignment 8 – Instruction

Final Exam

    • 1 Readings
    • 1 Assignment
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1 Assignment

  • Final Exam

1 Readings

  • Review this course

Auto Summary

"The Science of Gastronomy" explores the intersection of cooking and science, focusing on biology, chemistry, and physics. Guided by expert instructors, this foundational course delves into the scientific principles behind cooking, food preparation, and sensory enjoyment. Spanning 960 minutes, learners will engage in video demonstrations, weekly assignments, and practical applications to develop and analyze recipes. Ideal for culinary enthusiasts and science aficionados, subscription options include Starter and Professional tiers. Note: This course may not suit those with specific dietary needs.

King Lau Chow
Instructor

King Lau Chow