This course introduces a number of fundamental scientific principles that underpin cooking, food preparation, and food enjoyment. All of the topics covered have a strong foundation in biology, chemistry, and physics.
Cooked food consumption, the physiological and evolutionary implications of the senses, geographic and cultural influences on food, and the rationale behind food preparation are just a few of the topics covered. Cooking, baking, and preparing food are all essentially applied sciences. Proteins, carbohydrates, and fats are large biological molecules that make up the basic building blocks of food. A molecule’s structure determines how it functions in a cell and how a food tastes and reacts when cooked or baked.
We’ll explore about the science of cooking by doing hands-on activities in your own kitchen with common household items and ingredients. We’ll look at bread kneading and meat browning as examples of food preparation and cooking techniques. We’ll also talk about how to combine senses to improve stimulation, how to change flavor with chemicals, and how to change coloration to improve the appearance of dishes.
You’ll learn to recognize key ingredients and their combinations for preparing good, healthy food by watching video demonstrations of scientific principles of cooking.
This course fulfills the Natural Sciences requirement for General Education.
Note this course is not intended for people who follow special diets, such as vegetarian, diabetic, or gluten-free diets.
If any of the assignments or activities in this course make you uncomfortable, you can substitute some of the ingredients or enlist the help of friends and family members to taste your assignments. Alternatively, you may skip that particular assignment if you have met all of the other requirements for passing the course.
Who this course is for
The course is suitable for anyone with a general interest in science. No previous knowledge or experience is required.
You’ll be interacting with peers from a wide range of horizons, both geographically and professionally. You’ll be able to network, create new professional relationships and learn from each others’ skills.
Other reasons why you should attend the course are to:
- Get a high-level understanding cancer biology as well as incidence and common types of cancer.
- Discuss various treatment approaches for cancer
- Apply knowledge to dealing with a loved one with cancer or in coursework related to cancer
At the end of this course, you will be able to:
- Appreciate the scientific foundations of different recipes.
- Incorporate some of the scientific principles into new dishes, so that you may create your own recipes.
- Recognize how the material world affects human perception through the different senses. Appreciate how science can be incorporated into cooking and dining.
- Apply physics, engineering, and chemistry principles to cooking.
- Learn how to think like a scientist AND a chef.
If the course has to be cancelled due to unforeseen circumstances, we’ll endeavour to give you as much notice as possible and you’ll receive a full refund for the course cost.
You’ll receive a certificate at the end of your course.
If you have any questions about the course you can email at