This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.
This course introduces a number of 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 implication 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. 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.
The New Nordic Diet is a new food culture developed in 2009-13 with key emphasis on gastronomy, health, and environment. Major research in its effect on acceptability, behaviour and learning skills, and disease prevention have been conducted by the OPUS centre at the University of Copenhagen and the people behind the award-winning restaurant Noma in Copenhagen.
In this course, learners will be given the information and practical skills they need to begin optimizing the way they eat. This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which we consume it.
It is an online course aimed at large-scale participation and open (free) access via the internet.
They are similar to university courses, but do not tend to offer academic credit.
A number of web-based platforms (providers Aka initiatives) supported by top universities and colleges offer MOOCs in a wide range of subjects.
How to Be a Successful MOOC Student - MOOCs – Massive Open Online Courses – enable students around the world to take university courses online. This guide, by the instructors of edX’s most successful MOOC in 2013-2014, Principles of Written English (based on both enrollments and rate of completion), advises current and future students how to get the most out of their online study, covering areas such as what types of courses are offered and who offers them, what resources students need, how to register, how to work effectively with other students, how to interact with professors and staff, and how to handle assignments. This second edition offers a new chapter on how to stay motivated. This book is suitable for both native and non-native speakers of English, and is applicable to MOOC classes on any subject (and indeed, for just about any type of online study).