Professional Certificate in The Science of Cooking

Name: Professional Certificate in The Science of Cooking
Brand: Careervira
Price: 672 USD
Availability: InStock
Rating: 1 (1 reviews)

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Course Report

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Course Features

Duration

12 months

Delivery Method

Online

Available on

Limited Access

Accessibility

Desktop, Laptop

Language

English

Subtitles

English

Level

Beginner

Effort

3 hours per week

Teaching Type

Self Paced

Course Description

Let’, let's have fun with food

The 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.

Course Overview

International Faculty

Post Course Interactions

Instructor-Moderated Discussions

Skills You Will Gain

What You Will Learn

How scientific concepts are at the basis of traditional, modernistic, and haute cuisine

Explore the science and apply principles of physics, engineering, and chemistry to cooking

How to think like a chef and a scientist

Understand the scientific principles and application of instruments used for chemical and microbial characterization

How to appreciate fermented foods and their history, culture, and science, including food preservation and safety methods, culture, and science, including food preservation and safety methods

Course Content

Expand all sections

Module 1: Science and Cooking: From Haute Cuisine to Soft Matter Science (chemistry)

Module 2: Science and Cooking: From Haute Cuisine to Soft Matter Science (physics)

Module 3: Food Fermentation: The Science of Cooking with Microbes

Course Instructors

Roberto Kolter

Professor of Microbiology, Emeritus

From 1983 when he joined Harvard, until 2018 when he retired and closed the lab, Roberto was deeply involved in research and education, focusing on the fascinating lives of microbes. As Professor Eme...

Michael Brenner

Glover Professor of Applied Mathematics and Applied Physics

Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics, and Harvard College Professor at the Harvard School of Engineering and Applied Sciences. He developed the popular H...

David Weitz

Professor of Physics and Applied Physics

David Weitz is a Professor of Physics and Applied Physics, at the Harvard School of Engineering and Applied Sciences and the Department of Physics. He developed the popular Harvard class, "Science an...

Pia SÃ¶rensen

Senior Preceptor in Chemical Engineering and Applied Materials, John A. Paulson School of Engineering and Applied Sciences

Pia SÃ¶rensen is teaching faculty at the Paulson School of Engineering and Applied Sciences at Harvard University. She directs Harvard's Science and Cooking program, which includes teaching, research...