Learn the Science of Cooking with FREE courses

Learn about the science of cooking with these FREE Harvard courses

In this course collection, top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering.

1. Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)

* The scientific concepts that underlie everyday cooking and haute cuisine techniques

* How to apply principles of physics, engineering, and chemistry to cooking

* How to become an experimental scientist in your own kitchen

* How to think like a chef AND a scientist

2. Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)

* The chemical and physical principles that underlie everyday cooking and haute cuisine techniques

* How chefs can use enzymes to make foods that would otherwise be impossible

* How to use the scientific method to learn how a recipe works, and find ways you could improve it

* How to think like a chef AND a scientist

3. Food Fermentation: The Science of Cooking with Microbes

* Have a greater understanding and appreciation of fermented foods and their history, culture and science

* Have a deeper knowledge of beneficial microbes to preserve food and harmful microbes that can contaminate food

* Have examined the underlying chemistry and microbiology of different kinds of fermentation through hands-on experiments— and honed your skills in experimental design, data analysis, and interpretation

* Learned the scientific principles and application of instruments used for chemical and microbial characterization

* Explored the chemistry of flavor molecules including the physiology of flavor and the microbial reactions that produce flavor molecules and other metabolites

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