edX
MOOC / Non-credit
0
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
About this course
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.
C
67/100
CourseAsk score
- What the provider tells you
- 16/45
- Who stands behind it
- 35/35
- How complete the listing is
- 16/20
Scores how much the provider publishes and who stands behind it — not how well it is taught.
What you'll learn
- understand the basic chemistry involved in cooking
- identify the role of food molecules in texture and flavor
- recognize how chemical reactions affect cooking outcomes
Nutrition
#engineering
#physics
#chemistry
#chemical reactions
#cooking
#harvard
#food science
#food texture
#food flavor
#molecular gastronomy
$249.00
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