If you’re interested in learning about food molecules and how chemical reactions can affect food texture and flavour, then welcome to join this [course_title].
Through this extensive course, you will explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. You’ll also figure out the secrets behind some of the most famous culinary creations as well as the science behind the innovative recipe.
Assessment
This course does not involve any written exams. Students need to answer 5 assignment questions to complete the course, the answers will be in the form of written work in pdf or word. Students can write the answers in their own time. Each answer needs to be 200 words (1 Page). Once the answers are submitted, the tutor will check and assess the work.
Certification
Edukite courses are free to study. To successfully complete a course you must submit all the assignment of the course as part of the assessment. Upon successful completion of a course, you can choose to make your achievement formal by obtaining your Certificate at a cost of £49.
Having an Official Edukite Certification is a great way to celebrate and share your success. You can:
- Add the certificate to your CV or resume and brighten up your career
- Show it to prove your success
Course Credit: Harvard University
Course Curriculum
| Corey Lee: A Menu at Benu: A Look at Texture and Mouthfeel | 00:54:00 | ||
| Sandor Katz: The Art of Fermentation; Science & Cooking Public Lecture Series 2017 | 01:06:00 | ||
| Lidia Bastianich: The Science of Risotto; Science & Cooking Public Lecture Series 2017 | 01:06:00 | ||
| Mario Batali: Parmigiano-Encrusted Cotechino; Science and Cooking Public Lecture Series 2016 | 01:02:00 | ||
| Mark Post: Medical Technology Producing Hamburgers; Science & Cooking Public Lecture Series 2016 | 01:24:00 | ||
| Sister Noella Marcellino: Tales from the Cheese Caves; Science & Cooking Public Lecture Series 2016 | 01:25:00 | ||
| Ángel León: Edible Light, Emulsions, Foams; Science and Cooking Public Lecture Series 2016 | 01:11:00 | ||
| Margarita Forés: Confluence; Science & Cooking Public Lecture Series 2016 | 01:00:00 | ||
| Virgilio & Malena Martínez: Peruvian Cooking; Science & Cooking Public Lecture Series 2016 | 01:10:00 | ||
| Spike Gjerde, Lauren Sandler: Energy and Heat; Science & Cooking Public Lecture Series 2016 | 01:08:00 | ||
| Jim Lahey, Elasticity and Bread: Science and Cooking Public Lecture Series 2015 | 01:13:00 | ||
| Bryan and Michael Voltaggio: Emulsions and Foams, Science and Cooking Public Lecture Series 2015 | 01:14:00 | ||
| Tara Whitsitt: Fermentation on Wheels, Science and Cooking Public Lecture Series 2015 | 01:10:00 | ||
| Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014 | 00:36:00 | ||
| Christina Tosi: Emulsions and Foams, Science and Cooking Public Lecture Series | 02:03:00 | ||
| Joanne Chang: The Science of Sugar | 00:49:00 | ||
| Where is the Acid?, Science and Cooking Public Lecture Series 2014 | 00:56:00 | ||
| Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014 | 01:01:00 | ||
| Mark Ladner: Al Dente: When Plastic Meets Elastic, Science and Cooking Public Lecture Series 2014 | 00:50:00 | ||
| Unquiet meals make ill digestions | 01:46:00 | ||
| Food and Science | Lecture 2 (2012) | 01:29:00 | ||
| How Phase Changes Cause: Deliciousness | Lecture 3 (2012) | 01:33:00 | ||
| Explorations of Chocolate Textures | Lecture 4 (2012) | 01:54:00 | ||
| Working with Modern Thickeners | Lecture 5 (2012) | 01:56:00 | ||
| The Science of Paella | Lecture 6 (2012) | 01:43:00 | ||
| Gelation & Heat Transfer | Lecture 7 (2012) | 01:53:00 | ||
| Water, water everywhere: A Study in Texture | Lecture 8 (2012) | 01:35:00 | ||
| Bakistry: The Science of Sweets | Lecture 9 (2012) | 01:10:00 | ||
| The Science of Good Cooking | Lecture 10 (2012) | 01:41:00 | ||
| Modernist Cuisine at Home | Lecture 11 (2012) | 01:21:00 | ||
| Microbes, Misos, and Olives | Lecture 12 (2012) | 01:17:00 | ||
| The Finale | Lecture 13 (2012) | 02:08:00 | ||
| Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011) | 01:49:00 | ||
| Precision cooking: enabling new textures and flavors | Lecture 2 (2011) | 01:52:00 | ||
| The Many Faces of Chocolate | Lecture 3 (2011) | 01:50:00 | ||
| Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011) | 01:44:00 | ||
| Food Texture and Mouth Feel | Lecture 5 (2011) | 01:34:00 | ||
| Gelation | Lecture 6 (2011) | 01:44:00 | ||
| Mixing the Unmixable | Lecture 7 (2011) | 02:01:00 | ||
| Proteins & Enzymes: Transglutaminase | Lecture 8 (2011) | 01:38:00 | ||
| Playing with Taste through Browning | Lecture 9 (2011) | 01:35:00 | ||
| Molecular Differences Between Production Methods | Lecture 10 (2011) | 01:54:00 | ||
| Food Microbiology: An Overlooked Frontier | Lecture 11 (2011) | 00:59:00 | ||
| Science in the Kitchen | Lecture 12 (2011) | 01:30:00 | ||
| Lip Smackin’ Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011) | 01:32:00 | ||
| The New Culinary Think Tank – el bulli 2.0 | Lecture 14 (2011) | 01:51:00 | ||
| Science and Cooking: A Dialogue | Lecture 1 (2010) | 02:06:00 | ||
| Sous-vide Cooking: a State of Matter | Lecture 2 (2010) | 01:56:00 | ||
| Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010) | 01:43:00 | ||
| Olive Oil and Viscosity | Lecture 4 (2010) | 01:17:00 | ||
| Heat, Temperature and Chocolate | Lecture 5 (2010) | 01:30:00 | ||
| Reinventing Food Texture & Flavor | Lecture 6 (2010) | 01:32:00 | ||
| Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010) | 01:22:00 | ||
| Gelation | Lecture 8 (2010) | 01:50:00 | ||
| Browning & Oxidations | Lecture 9 (2010) | 01:33:00 | ||
| Meat Glue Mania | Lecture 10 (2010) | 01:06:00 | ||
| Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010) | 01:35:00 | ||
| Creative Ceilings | Lecture 12 (2010) | 01:22:00 | ||
| Assessment | |||
| Submit Your Assignment | 00:00:00 | ||
| Certification | 00:00:00 | ||
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