The Hong Kong University of Science and Technology King Lau CHOW Professor Division of Life Science Completed by Dawid F. Prestini April 15, 2021 6 week Grade Achieved: 99.00% Certifies their successful completion of The Science of Gastronomy 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 ingredien
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