Course: The Science of Gastronomy
Modules:
Course Overview, 1.0: Introduction, 1.1: Energy Transfer - Topic Outline, 1.2: What is energy?, 1.3: How energy can be transferred through conduction?, 1.4: Demonstration - Comparing heat capacity, 1.5: Demonstration - Comparing heat conductance, 1.6: How do we cook by convection?, 1.7: Demonstration - Increasing boiling point with salt, 1.8: Demonstration - Cooking medium and convection, 1.9: Can radiation and phase transition be used in cooking?, 1.10: Energy Transfer - Topic Summary
2.0: Hunger and Satiety - Topic Outline, 2.1: Why do we need food?, 2.2: How do I know that I am full or not?, 2.3: How do I know that the food is good?, 2.4: Demonstration – Can you see the differences?, 2.5: Demonstration - Sound and texture - How does the experiment work?, 2.5: Demonstration - Sound and texture - Let's hear other people's views, 2.6: I love chocolate but I don’t want to keep eating it, why?, Assignment 1 - Instruction Video, Assignment 1 - Result Sharing, 2.7: What factors can affect my choice of food?, Assignment 2 - Instruction Video, Assignment 2 - Result Sharing, 2.8: Hunger and Satiety - Topic Summary
3.0: The Sense of Taste - Topic Outline, 3.1: It tastes good!, 3.2: There are more than four basic tastes, 3.3: Can we taste the “temperature”?, Assignment 3 – Instruction Video, Assignment 3 – Result Sharing, 3.4: There are infinite possibilities with tastes, 3.5: Demonstration – Sweetness suppresses bitterness, Assignment 4 – Instruction Video, Assignment 4 – Result Sharing, 3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?, 3.7: Demonstration – The cocoa tastes less bitter!, 3.8: The Sense of Taste - Topic Summary
4.0: The Sense of Smell - Topic Outline, 4.1: What are we smelling?, 4.2: Demonstration – Factors affecting diffusion rate, 4.3: How do I smell coffee?, 4.4: Why do orange and lemon smell different?, 4.5: Why can’t I taste the “strawberry”?, 4.6: Demonstration – How does aroma affect our taste?, Assignment 5 – Instruction Video, Assignment 5 – Result Sharing, 4.7: Smelling good makes it tastes better!, 4.8: Demonstration – It is all about congruency!, 4.9: The Sense of Smell - Topic Summary
5.0: The Sense of Sight - Topic Outline, 5.1: Coloring food with a different taste, 5.2: It is good to see red!, 5.3: Why the pepper doesn’t look good?, 5.4: Making it looks good, and it tastes good!, 5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?, 5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views, 5.6: Demonstration – The darker the color, the better it tastes?, 5.7: The Sense of Sight - Topic Summary
6.0: The Sense of Touch - Topic Outline, 6.1: How do we feel the texture in our mouth?, 6.2: We can also feel pain and have self-awareness in our mouth!, 6.3: Demonstration – Seeing with our mouth! Measurement, 6.4: Demonstration – Seeing with our mouth! Feeling the shape, 6.5: The more complicated the texture, the more we enjoy the food, why?, Assignment 6 – Instruction Video, Assignment 6 – Result Sharing, 6.6: How can we control the texture of food?, Assignment 7 – Instruction Video, Assignment 7 – Result Sharing, 6.7: The Sense of Touch - Topic Summary
7.0: Fruits and Vegetables - Topic Outline, 7.1: What gives the rigid texture to plants?, 7.2: How can we manipulate the texture of plants?, 7.3: What gives green color to plants?, 7.4: Why some plants are not green in color?, 7.5: Demonstration – Manipulating the color of red cabbage, 7.6: Why does the apple turn brown?, 7.7: Demonstration – What is the best way to prevent browning?, 7.8: What are the prominent tastes in fruits and vegetables?, Assignment 8 – Instruction Video, Assignment 8 – Result Sharing, 7.9: Fruits and Vegetables - Topic Summary