Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor.
About this course
What you'll learn
Instructors
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Ways to take this course
edX For Business
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor.
16 weeks
2–3 hours per week
Self-paced
Progress at your own speed
Free
Optional upgrade available
There is one session available:
188,816 already enrolled! After a course session ends, it will be archivedOpens in a new tab.
Starts Jun 2
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
At a glance
- Language: English
- Video Transcript: English
- Associated programs:
- Professional Certificate in The Science of Cooking
- Associated skills: Chemical Reactions, Soft Matter, Research, Chemistry, Influencing Skills, Cooking, Physics
About the instructors
This course is part of The Science of Cooking Professional Certificate Program
Learn moreExpert instruction
3 skill-building courses
Self-paced
Progress at your own speed
1 year
2 - 3 hours per week
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