Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
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Brief Introduction
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor.Course Summary
Learn the science behind cooking and explore the relationship between culinary techniques and the chemical and physical properties of food in this unique course offered by Harvard University.Key Learning Points
- Discover the scientific principles behind cooking techniques
- Explore the chemical and physical properties of food
- Learn how to apply scientific knowledge to cooking experiments
Job Positions & Salaries of people who have taken this course might have
- USA: $68,000 - $118,000
- India: INR 4,00,000 - INR 15,00,000
- Spain: €27,000 - €50,000
- USA: $68,000 - $118,000
- India: INR 4,00,000 - INR 15,00,000
- Spain: €27,000 - €50,000
- USA: $50,000 - $100,000
- India: INR 3,00,000 - INR 8,00,000
- Spain: €20,000 - €40,000
- USA: $68,000 - $118,000
- India: INR 4,00,000 - INR 15,00,000
- Spain: €27,000 - €50,000
- USA: $50,000 - $100,000
- India: INR 3,00,000 - INR 8,00,000
- Spain: €20,000 - €40,000
- USA: $55,000 - $95,000
- India: INR 3,50,000 - INR 10,00,000
- Spain: €22,000 - €45,000
Related Topics for further study
Learning Outcomes
- Understanding of the scientific principles behind cooking
- Ability to apply scientific knowledge to cooking experiments
- Knowledge of the chemical and physical properties of food
Prerequisites or good to have knowledge before taking this course
- Basic understanding of chemistry and physics
- Interest in cooking and experimentation
Course Difficulty Level
IntermediateCourse Format
- Online self-paced course
- Video lectures
- Interactive experiments
- Assignments and quizzes
Similar Courses
- Food Science and Nutrition
- The Science of Cooking
Related Education Paths
Related Books
Description
Course description
During each week of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.
Topics will include: how molecules influence flavor; the role of heat in cooking; diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià .
You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking precise measurements, and making skillful observations, you will learn to think like both a cook and a scientist. The lab is certainly one of the most unique components of this course — After all, in what other science course can you eat your experiments?
Knowledge
- What you'll learn
- The scientific concepts that underlie everyday cooking and haute cuisine techniquesÂ
- How to apply principles of physics, engineering, and chemistry to cooking
- How to become an experimental scientist in your own kitchen
- How to think like a chef AND a scientist
Outline
- Molecules, moles, flavor, and pH
- Energy, temperature, and heat
- Phase transitions
- Diffusion and Spherification
- Heat Transfer
- Candy
Summary of User Reviews
The Science and Cooking course at Harvard's online learning platform has received positive reviews from many users. Students have praised the course for its engaging content, expert instructors, and practical applications. One key aspect that many users have found particularly good is the course's emphasis on the scientific principles behind cooking.Pros from User Reviews
- Engaging and informative content
- Expert instructors with extensive knowledge
- Practical applications of scientific principles in cooking
- Flexible learning options to fit different schedules
- Opportunities to connect with other students and instructors
Cons from User Reviews
- Some users have found the course to be too challenging
- Limited opportunities for hands-on experience
- Not all topics covered in depth
- Some technical issues with the online platform
- Course materials can be expensive
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
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Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering....
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
- 0.0
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Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering....
