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

Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. Learn about elasticity, viscosity, mayonnaise, baking, and more! In this course, which investigates physical transformations in food, we will be visited by world-famous chefs who use a number [...]
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Emergent Phenomena in Science and Everyday Life (Coursera)

Before the advent of quantum mechanics in the early 20th century, most scientists believed that it should be possible to predict the behavior of any object in the universe simply by understanding the behavior of its constituent parts. For instance, if one could write down the equations of motion [...]
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Sistemas Coloidales en Alimentos. Del Laboratorio a la Cocina (Miríada X)

En este curso se abordarán algunos aspectos de los principales sistemas coloidales en alimentos (geles, emulsiones y espumas). A través de sencillos ejemplos se tratarán conceptos físico-químicos complejos que tienen lugar durante el proceso de elaboración de los alimentos.
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