The Science of Cooking

شهادة احترافية
Offered By : Harvard University

Let’s play with food!

Through the professional certificate in the Science of Cooking, you will not only examine scientific concepts that are essential for everyday cooking, but you will also learn how biology, chemistry, and physics change food flavor, texture, and preservation — making our food more nutritious, delicious, and safe to eat.

In Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry), you will learn to think like a chef and a scientist by understanding how chemical reactions affect food properties.

Course two focuses on physics for you to enhance your scientific understanding of food characteristics, exploring elasticity, viscosity, and the benefits and challenges of enzymes in cooking.

Finally, in the third course, Food Fermentation: The Science of Cooking with Microbes, you will explore the role that microbes play in producing, preserving, and enhancing diverse foods.

By the end of this program, you will have gained a comprehensive understanding of how a foundation in food science can be vital to cooking, preparing you for culinary exploration in the kitchen and beyond.

مبتدئ

3 Months

الإنجليزية

3 مقررات.

Instructors

Michael Brenner

Michael Brenner

Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics, and Harvard College Professor at the Harvard School of Engineering and Applied Sciences. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague David Weitz and chef Ferran Adrià. His research uses mathematics to examine a wide variety of problems in science and engineering, ranging from understanding the shapes of bird beaks, whale flippers and fungal spores, to finding the principles for designing materials that can assemble themselves, to answering ordinary questions about daily life, such as why a droplet of fluid splashes when it collides with a solid surface.

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David Weitz

David Weitz

David Weitz is a Professor of Physics and Applied Physics, at the Harvard School of Engineering and Applied Sciences and the Department of Physics. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague Michael Brenner and chef Ferran Adrià. His research group studies the science of soft matter materials as well as biophysics and biotechnology.

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Pia Sörensen

Pia Sörensen

Pia Sörensen is teaching faculty at the Paulson School of Engineering and Applied Sciences at Harvard University. She directs Harvard’s Science and Cooking program, which includes teaching, research, and outreach programs atthe intersection of science and food.

“Food Fermentations” was inspired by her popular Harvard course with the same name, which has been offered since 2015.

She is author and editor of several books, including the national best-seller “Science and Cooking: Physics meets Food, from Homemade to Haute Cuisine” (Norton, 2020), an interactive textbook, and two volumes on online chemistryeducation (ACS/Oxford University Press).

Her research interests range from science education to the science of food. In addition to this course, she is instructor and co-developer of the HarvardX Science and Cooking courses.

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Roberto Kolter

Roberto Kolter

From 1983 when he joined Harvard, until 2018 when he retired and closed the lab, Roberto was deeply involved in research and education, focusing on the fascinating lives of microbes.

As Professor Emeritus he continues his involvement in microbial sciences by teaching, writing and blogging (at Small Things Considered) and outreach through lectures and museum exhibitions. He produced a photographic exhibition World in a Drop with Scott Chimileski, which has been shown at many locations around the world, and developed an exhibition Microbial Life that opened in 2018 and still is the major special exhibition at the Harvard Museum of Natural History. In 2017, Roberto and Scott co-authored the book Life at the Edge of Sight, a photographic exploration of the microbial world.

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