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.
|Instructor:||Professor King Chow|
How do you like the course 'The Science of Gastronomy'?
This online course teaches health and care data analytics skills for public and private organisations.
This course will cover the steps used in weighting sample surveys, including methods for adjusting for nonresponse and using data external to the survey for calibration. Among...
This online course series explores the practice of futures thinking, as developed and applied by the Institute for the Future, a Silicon-Valley-based research and learning group...