Michael Brenner

Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics, and Harvard College Professor at the Harvard School of Engineering and Applied Sciences.

More info: http://www.seas.harvard.edu/brenner/Home.html

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Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) (edX) EdX
HarvardX,Harvard University

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

Food & Nutrition Sci: Chemistry

Explore the fascinating intersection of food science and culinary arts with 'Science & Cooking: From Haute Cuisine to Soft Matter Science.' Top chefs and Harvard researchers team up to reveal how cooking techniques and recipes can teach us about basic principles in chemistry, physics, and engineering. Learn about the molecular makeup of food and how chemical reactions influence texture and flavor.

Self Paced
Self-Paced
Science Physics Food
Details
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) (edX) EdX
HarvardX,Harvard University

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

Sci: Biology & Life Sciences Food & Nutrition

Dive into the fascinating world where culinary arts meet scientific principles! This online course brings together top chefs and Harvard researchers to explore how traditional and modernist cooking techniques can reveal fundamental concepts in chemistry, physics, and engineering. Learn about elasticity, viscosity, mayonnaise-making, baking, and more!

Self Paced
Self-Paced
Science Enzymes Elasticity
Details
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