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 |
| Provided by: | Coursera |
| Course language: | English |
| Fees: | free course |
| Level: | beginner |
| Certificate available? | (fee) |
| Format: | MOOC/online course |
How do you like the course 'The Science of Gastronomy'?
