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.
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There are 7 modules in this course
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.
What's included
12 videos2 readings
This week, we will talk about Hunger and Satiety. There will be two interesting assignments for you to work on.
What's included
14 videos3 readings2 assignments1 discussion prompt
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.
What's included
13 videos2 readings2 assignments1 discussion prompt
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.
What's included
12 videos1 reading1 assignment1 discussion prompt
This week, we will talk about how the color of food affects our perception of taste.
What's included
9 videos1 reading1 discussion prompt
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.
What's included
12 videos2 readings2 assignments1 discussion prompt
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.
What's included
12 videos2 readings2 assignments1 discussion prompt
Instructor
Recommended if you're interested in Basic Science
University of Michigan
Erasmus University Rotterdam
Korea Advanced Institute of Science and Technology(KAIST)
University of California, Davis
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Frequently asked questions
Access to lectures and assignments depends on your type of enrollment. If you take a course in audit mode, you will be able to see most course materials for free. To access graded assignments and to earn a Certificate, you will need to purchase the Certificate experience, during or after your audit. If you don't see the audit option:
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The course may offer 'Full Course, No Certificate' instead. This option lets you see all course materials, submit required assessments, and get a final grade. This also means that you will not be able to purchase a Certificate experience.
When you purchase a Certificate you get access to all course materials, including graded assignments. Upon completing the course, your electronic Certificate will be added to your Accomplishments page - from there, you can print your Certificate or add it to your LinkedIn profile. If you only want to read and view the course content, you can audit the course for free.
You will be eligible for a full refund until two weeks after your payment date, or (for courses that have just launched) until two weeks after the first session of the course begins, whichever is later. You cannot receive a refund once you’ve earned a Course Certificate, even if you complete the course within the two-week refund period. See our full refund policy.