Este curso aborda la estrecha relación existente entre la ingeniería, los alimentos y la gastronomía. Proporciona conocimientos básicos para entender mejor el porqué de algunas recetas, de las prácticas de conservación de alimentos, y de las técnicas culinarias. Su énfasis está en la comprensión de que los alimentos y platos son estructuras deliciosas y nutritivas creadas por la naturaleza, y que sufren transformaciones que pueden estar bajo el control del cocinero. Por último, es una invitación a usar la cocina como un laboratorio para experimentar racionalmente con nuevas técnicas e ingredientes, modificar procedimientos y medir las propiedades físicas de platos y productos.
Introducción a la Ingeniería Gastronómica - ¡Ciencia en la Cocina!
Introducción a la Ingeniería Gastronómica - ¡Ciencia en la Cocina!
Instructors: José Miguel Aguilera Radic
14,759 already enrolled
Gain insight into a topic and learn the fundamentals.
4.7
(70 reviews)
20 hours to complete
3 weeks at 6 hours a week
Flexible schedule
Learn at your own pace
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What you'll learn
Comprender cómo las transformaciones que suceden durante la preparación de alimentos en la cocina se basan en principios científicos y de ingeniería.
Comprender cómo se producen, conservan y transforman las estructuras alimentarias mediante diferentes técnicas culinarias.
Conocer y entender los procesos de ingeniería que ocurren al interior de los alimentos durante su preparación y preservación.
Adquirir un léxico que permita acceder a la abundante literatura científica sobre los alimentos.
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4 assignments
Taught in Spanish
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There are 4 modules in this course
What's included
6 videos3 readings1 assignment
What's included
6 videos2 readings1 assignment
What's included
6 videos2 readings1 assignment
What's included
8 videos1 reading1 assignment1 peer review1 plugin
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4.7 (24 ratings)Offered by
Recommended if you're interested in Chemistry
Banco Interamericano de Desarrollo
Pontificia Universidad Católica del Perú
Universidades Anáhuac
Universidad de los Andes
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