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The Hong Kong University of Science and Technology

The Science of Gastronomy

The Hong Kong University of Science and Technology via Coursera

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Overview

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This course introduces several basic scientific principles underpinning the methodology of cooking, food preparation, and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implications of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means, and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. You will also be asked to try out and practice specific cooking principles through the weekly assignments; analyze your data and make comparisons of your experiences with others. At the end of this course, you will be able to: - appreciate the scientific basis of various recipes. - develop your own recipes by integrating some of the scientific principles into new dishes. - recognize the influence of the material world on human perception from the different senses. - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment if you have fulfilled all other qualifying requirements to pass the course. Course Overview video: https://www.coursera.org/lecture/gastronomy/course-overview-43gyz

Syllabus

  • Orientation | Module 1: Energy Transfer
    • Before you start with the content for Energy Transfer, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.
  • Module 2: Hunger and Satiety
    • This week, we will talk about Hunger and Satiety. There will be two interesting assignments for you to work on.
  • Module 3: The Sense of Taste
    • This week, we will talk about how food flavor affects our perception of taste. Again, there will be two interesting assignments for you to work on.
  • Module 4: The Sense of Smell
    • This week, we will talk about how the aroma of food affects our perception of taste. We have prepared one assignment on this topic for you to work on.
  • Module 5: The Sense of Sight
    • This week, we will talk about how the color of food affects our perception of taste.
  • Module 6: The Sense of Touch
    • This week, we will talk about how the texture of food affects our perception of taste. There will be two interesting assignments for you to work on.
  • Module 7: Fruits and Vegetables | Final Exam
    • This week, we will see how fruits and vegetables can enhance the quality of cooking. There will be one assignment related to this topic for you to work on. After completing all the content, it's time to test your understanding of the entire course. Take the final exam and help review this course. Your valuable feedback will certainly help us improve future iterations of the course.

Taught by

King Chow and Lam Lung Yeung

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Reviews

4.5 rating, based on 200 Class Central reviews

4.6 rating at Coursera based on 789 ratings

Start your review of The Science of Gastronomy

  • Anonymous
    I went through all the 6 weeks (didn't pay for it so I just could take a look into the assignments). I felt disapointed since the beginning but it became worse from module 8 to the end. I will point out couple of reasons: - Too much time spent in re…
  • Anonymous
    A moderately interesting introduction to the science involved in the cooking and enjoyment of food. It would be almost impossible to fail this course. Very few of the assignments have right or wrong answers. For most of the assignments, the instructors ask you to prepare foods in your kitchen using several variations on a recipe and to subjectively rate the results. Not recommended for those without access to a kitchen and a few common ingredients. Vegetarians should be aware that some of the assignments involve cooking and tasting chicken and seafood.
  • Anonymous
    Good. But could use some quizzes and refreshers in the later units so you don't forget the first ones. This gives you a full overview of Gastronomy. I completed it fairly quickly.
  • Wang Zhenzhen
    1
    This culinary course has been an immensely rewarding experience for me. Not only did I learn exquisite cooking skills, but I also got to taste delicious dishes. The course content was rich and diverse, covering a variety of cuisines including Chines…
  • Anonymous
    Only three stars despite excellent contents (delivery for a paid option should be better) • The content is extremely interesting (I really found it fascinating) and it is clear that a lot of effort was put in preparing the course. Very good downloa…
  • Anonymous
    курс очень объемный, очень много полезных информации, но мне кажется курс рассматривает Гастрономию как биотехнологию, нежели как науку культуры еды и питания
  • Anonymous
    highly recommend this online course to anyone looking to expand their knowledge and skills. The content is well-structured, easy to follow, and covers all the essential topics in depth. The instructors are engaging, knowledgeable, and always available to answer questions or provide feedback. The interactive assignments and discussion forums encourage active participation and real-world application of concepts. I appreciated the flexibility to learn at my own pace and revisit materials as needed. Overall, this course exceeded my expectations and provided valuable insights that I can apply in my professional and personal life. Excellent learning experience!
  • Anonymous
    Very good This course was a great learning experience. The content was well-organized, clear, and easy to understand, making it suitable for learners at all levels. The instructor explained concepts effectively and included practical examples that enhanced comprehension. The pace of the course was balanced, and the materials provided were helpful for reinforcing key topics. I especially appreciated the real-world applications that were discussed throughout the course. Overall, it met my expectations and helped me gain valuable knowledge in the subject. I would definitely recommend this course to anyone looking to build their skills and understanding in this area.

  • Anonymous
    This course was engaging, informative, and fun. I learned how our senses interact with food, from texture and color to smell and taste. The lessons were easy to understand, with real-life examples that made the science of food more enjoyable. The quizzes were well-designed to test key concepts, although a few questions could be worded more clearly. Overall, it helped me appreciate the connection between food, chemistry, and human perception. I now look at meals differently and understand what makes them satisfying. I highly recommend this course to anyone curious about food science or sensory experiences.
  • Anonymous
    It was a very entertaining and informative course, those who want to start should not be disappointed
  • Anonymous
    It's a fun and yet very approachable way to learn the science of why the mind and body react to certain stimuli in regards to food preparation. As a chef this really helps me to be significantly more effective in creating recipes while understanding the mechanisms of the body. In my humble opinion, it's an absolutely necessary course to take to help refine ones professional skill set.
  • Anonymous
    I enjoyed this course very much.
    It was very interesting to learn about the science of gastronomy, and more so it has made me more aware when cooking.
    It taught me that food materials can be mixed and manipulated and the results can be truly phenomenal.
    The videos were very informative and I enjoyed the assignments throughout the course.

    Thank you very much!
  • Anonymous
    This course covered a lot more that what I was expecting when I first enrolled in. Its so detailed and science based. I'm a nutritionist, and I'm currently at a cuisine school to eventually become a chef and who knows, combine the nutrition with my cooking skills. This course actually helped me so much refreshing a lot of concepts that to be fair I didn't remember already, but it also gave me a lot more knowledge I've never heard about. I truly recommend this course to anyone who wants to know more about the science that happens every day in our kitchens.
  • Anonymous
    This is a great class to give you a foundation of food science. It's very helpful to have as a reference point in my job for how to balance flavors, preserve and manipulate colors of food, and handling densities of liquids.

    I appreciate the opportunity to learn more.
  • Anonymous


    "This course was incredibly informative and enjoyable. The instructors explained complex scientific concepts related to cooking in a simple and engaging manner. I learned how different techniques and ingredients affect food texture, flavor, and nutrition. The experiments and demonstrations were fun and practical. Highly recommended for anyone interested in the science behind everyday cooking!"
  • Anonymous
    I absolutely enjoyed the course, It was intense and required much work and participation to understand the material. Since I work in the field of nutrition but did not have a good grasp of the subject, it has help to further my understanding, I would recommend this to professionals, The only challenge is determining the number of continuing education hours, You really do need to work 3 to 4 hours per week on the course.
  • Anonymous
    A very insightful and engaging course that deepened my love for food and fascinating science behind flavors. Having worked in gastronomy, food and beverage industry for 13 years, it was exciting to learn it also from the scientific side. Would definitely like to take more courses like this.
  • Anonymous
    Nice and informative but sometimes it becomes boring, may be because some parts are more relates to human and plant, animal biology.
  • Anonymous
    Taking The Science of Gastronomy course was an eye-opening experience that deepened my understanding of the chemistry and physics behind cooking. The course brilliantly combined scientific principles with culinary techniques, helping me refine my skills and approach food in a more analytical way. From exploring the Maillard reaction to understanding flavor pairings, every module was insightful and engaging. Whether you’re a professional chef or a food enthusiast, this course provides valuable knowledge that enhances both creativity and precision in the kitchen. Highly recommend it to anyone passionate about the science behind great food!
  • Anonymous
    Excellent class, enjoyed the assignments, and the practicals were well engaging, gave good experience.
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