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The Science of Gastronomy

开始时间: 04/22/2022 持续时间: Unknown

所在平台: CourseraArchive

课程类别: 生物与生命科学

大学或机构: The Hong Kong University of Science and Technology（香港科技大学）

授课老师： Lam Lung Yeung King L. Chow

课程主页: https://www.coursera.org/course/scigast

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课程简介

This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.

课程大纲

Week 1:

1. Energy Transfer

2. Hunger and Satiety

Week 2:

3. The Sense of Taste

4. The Sense of Smell

Week 3:

5. The Sense of Sight

6. The Sense of Touch

Week 4:

7. Fruits and Vegetables

8. A Perfect Steak

Week 5:

8. A Perfect Steak (continue)

9. Sauces

Week 6:

9. Sauces (continue)

10. Dessert

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课程详情

This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.

课程标签

烹饪美食烹调美食科学烹饪科学烹调科学科学食物食品营养

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