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Overview
During each module of this Science and Cooking - From Haute Cuisine to Soft Matter Science (Chemistry) course offered through edX - online learning platform , 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.
What you'll learn
The scientific concepts that underlie everyday cooking and haute cuisine techniques
How to apply principles of physics, engineering, and chemistry to cooking
How to become an experimental scientist in your own kitchen
How to think like a chef AND a scientist
Programme Structure
Topics include:
Molecules, Moles, Flavor, and pH
Energy, Temperature, and Heat
Phase Transitions
Diffusion and Spherification
Heat Transfer
Candy
Key information
Duration
- Part-time
- 4 months
- 2 hrs/week
Start dates & application deadlines
You can apply for and start this programme anytime.
Language
English
Delivered
Online
- Self-paced
Campus Location
- Portland, United States
Disciplines
Chemistry Food Science View 23 other Short Courses in Chemistry in United StatesWhat students do after studying
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Academic requirements
We are not aware of any specific GRE, GMAT or GPA grading score requirements for this programme.
English requirements
We are not aware of any English requirements for this programme.
Other requirements
General requirements
- Level: Introductory
- Basic mathematics concepts (arithmetic, algebra, geometry)
Tuition Fees
Tuition fees are shown in and the most likely applicable fee is shown based on your nationality.
-
International Applies to you
Applies to youNon-residents249 USD / full≈ 249 USD / full - Out-of-State249 USD / full≈ 249 USD / full
Additional Details
- Add a Verified Certificate for $249 USD
- Limited access: free
Funding
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