The Hong Kong University of Science and Technology is offering an online course called "The Science of Gastronomy". This 7-week-long course will commence from 14th March, 2014 onwards.
About the Course:
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. The course 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 recognise the key ingredients and their combinations for preparing good healthy food. At the end of this course, you will be able to:
1. Appreciate the scientific basis of various recipes
2. Develop your own recipes by integrating some of the scientific principles into new dishes
3. Recognise the influence of the material world on human perception from the different senses
4. Appreciate the art of integrating science into cooking and dining
King L. Chow and Lam Lung Yeung will be the course instructors.
The course will have a work load of 3-4hours of work / week.
It will be taught in English and the subtitles will be available in English.
For further details click here