The course covers the fundamental scientific principles that underpin cooking and food preparation. The topics are based on biology, chemistry and physics. They include how we eat cooked foods, their physiological and evolutionary implications, as well as the geographic and cultural effects on food and the reasons behind it. The topics we will be discussing include the coupling of sensory to increase sense stimulation, altering taste by chemical means and modifying the coloration to enhance the look of dishes. You will be able to identify the essential ingredients for healthy cooking by watching the videos. You will learn how scientific principles are applied to different recipes at the end.
You can create your own recipes using scientific principles.
Recognize the impact of the material world upon human perception using the various senses.
Learn to appreciate science in cooking and eating.
Important note: This course does not cater to people who have special diets such as gluten-free, vegetarians, or diabetics. You can swap out some ingredients, or have friends or family help you taste the assignment. You can also skip a specific assignment if you meet all the requirements to pass this course.
