Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)

Online Course

edX
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)

What is the course about?

Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
The course Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) is an online class provided by Harvard University through edX. The skill level of the course is Introductory. It may be possible to receive a verified certification or use the course to prepare for a degree.
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor.
Course description
During each module of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe. Topics will include: How molecules influence flavor The role of heat in cooking Diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià. You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking precise measurements, and making skillful observations, you will learn to think like both a cook and a scientist. The lab is certainly one of the most unique components of this course — after all, in what other science course can you eat your experiments? HarvardX requires individuals who enroll in its courses on edX to abide by the terms of the edX honor code : https://www.edx.org/edx-terms-service. HarvardX will take appropriate corrective action in response to violations of the edX honor code, which may include dismissal from the HarvardX course; revocation of any certificates received for the HarvardX course; or other remedies as circumstances warrant. No refunds will be issued in the case of corrective action for such violations. Enrollees who are taking HarvardX courses as part of another program will also be governed by the academic policies of those programs. HarvardX pursues the science of learning. By registering as an online learner in an HX course, you will also participate in research about learning. Read our research statement: http://harvardx.harvard.edu/research-statement to learn more. Harvard University and HarvardX are committed to maintaining a safe and healthy educational and work environment in which no member of the community is excluded from participation in, denied the benefits of, or subjected to discrimination or harassment in our program. All members of the HarvardX community are expected to abide by Harvard policies on nondiscrimination, including sexual harassment, and the edX Terms of Service. If you have any questions or concerns, please contact harvardx@harvard.edu and/or report your experience through the edX contact form: https://www.edx.org/contact-us.

Prerequisites & Facts

Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)

Course Topic

Chemistry, Food and Nutrition, Physics

University, College, Institution

Harvard University

Course Skill Level

Introductory

Course Language

English

Place of class

Online, self-paced (see curriculum for more information)

Degree

Certificate

Degree & Cost

Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)

To obtain a verified certificate from edX / Harvard University you have to finish this course or the latest version of it, if there is a new edition. The class may be free of charge, but there could be some cost to receive a verified certificate (99.00 USD) or to access the learning materials. The specifics of the course may have been changed, please consult the provider to get the latest quotes and news.
Harvard University
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
provided by edX

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School: Harvard University
Topic: Chemistry, Food and Nutrition, Physics
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