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Learn Food Science, earn certificates with free online courses from Harvard, Stanford, Yale, The Open University and other top universities around the world. Read reviews to decide if a class is right for you.
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.
Explore the intersection of art, science, and culinary innovation with Janice Wong as she delves into texture, imagination, and the creative potential of chocolate in dessert-making.
Explore the science behind New African Cuisine with chef Selassie Atadika, covering food ways, trade, lifestyle changes, and innovative ingredients like ancient grains and wild foraged foods.
Explore the science behind sugar in cooking and baking with top chef Joanne Chang. Learn about sugar's role in various desserts, techniques, and culinary applications.
Explore the intersection of science and cooking as top chefs and Harvard researchers delve into the physics and engineering principles behind everyday and haute cuisine techniques.
Explore the intersection of science and cooking with experts Dave Arnold and Harold McGee. Discover historical developments, innovative techniques, and the scientific principles behind culinary arts.
Explore the intricate connections between psychology, biology, and politics in relation to food systems and consumption patterns.
Explore the complex interplay between psychology, biology, and politics in shaping our food choices and systems.
Explore the complex interplay between psychology, biology, and politics in shaping our food choices and systems. Gain insights into the multifaceted nature of nutrition and eating behaviors.
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