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Let’, let's have fun with foodThe Science of Cooking professional certificate will allow you to not only learn about scientific concepts essential for daily cooking but also how biology, chemistry and physics affect food texture and preservation –, making food healthier, more delicious, and safer to eat.Science & Cooking: From Haute Cuisine (chemistry) to Science & Cooking will teach you how chemical reactions affect food properties and help you think like a scientist and chef.Course 2 focuses on physics to help you understand the science behind food properties. It explores elasticity, viscosity and the challenges and benefits of enzymes in cooking.In the final course, Food Fermentation, The Science of Cooking With Microbes, we will examine the role of microbes in the production, preservation, and enhancement of diverse foods.You will be able to explore the world of cooking and food science by the end of the program.

Roberto Kolter

Michael Brenner

David Weitz

Pia SÃ¶rensen

Learn Professional Certificate in The Science of Cooking  by edX and upskill your career by acquiring skills like  like Nutrition,Food Safety,Food Science etc with Careervira. 

Professional Certificate in The Science of Cooking

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