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Provider: Coursera
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Content

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 Hong Kong University of Science and Technology

Teacher: Professor King Chow
Provided by: Coursera
Course language: English
Fees: free course
Level: beginner
Certificate possible? (fee)
Format: MOOC/online course
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Transparency note: Some course providers support the operation of our search portal with referral commissions.

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