The Science of Gastronomy

Name: The Science of Gastronomy
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Author: The Hong Kong University of Science and Technology

课程

英语

Subtitles available

18 时

来源

来自www.coursera.org

状况

自定进度
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6 序列
等级介绍
字幕在 Chinese

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课程详情

教学大纲

Week 1 - Orientation, Module 1 and Module 2
This week, we will focus on “Energy Transfer” and “Hunger and Satiety”. Before you start with the content for these modules, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.
Week 2 - Module 3 and Module 4
This week, we will talk about how flavor and aroma of food affects our perception of taste of food.
Week 3 - Module 5 and Module 6
This week, we will talk about how color and texture of food affects our perception of taste of food.
Week 4 - Module 7 and Module 8
This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.
Week 5 - Module 8 (continued) and Module 9
This week, we will continue our focus on the preparation and cooking of meat and learn about the elements that affect the preparation of sauces.
Week 6 - Module 9 (continued) and Module 10
This week, we will continue our focus on the preparation of sauces and finish up the course with the last topic on dessert. After completing all the content, it's time to test your understanding on the entire course. Take the final exam and complete the post-c...

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讲师

King L. Chow
Professor
Division of Life Science

Lam Lung Yeung
Associate Professor
Department of Chemistry

编辑

The Hong Kong University of Science and Technology - A dynamic, international research university, in relentless pursuit of excellence, leading the advance of science and technology, and educating the new generation of front-runners for Asia and the world.