Beginner
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
4.5
(2 reviews)
2
Students
4
Lessons
ID
Language
Created by
Michael Brenner
Language
id
Translations
None
Transcripts
English
Prerequisites
None
What you'll learn
Master these skills and apply them to real-world projects.
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.
Course curriculum
2 sections · 4 lessons
2
Sections
4
Lessons
2
Reviews
2
Students
4.5
Rating
Materi 2.1: Consectetur est aut omnis sed ut.
Materi 2.2: Voluptas adipisci deleniti.
About this course
Course description
Meet your instructors
Learn from industry experts
Michael Brenner
Glover Professor of Applied Mathematics and Applied Physics at Harvard University
David Weitz
Professor of Physics and Applied Physics at Harvard University
Pia Sörensen
Senior Preceptor in Chemical Engineering and Applied Materials, John A. Paulson School of Engineering and Applied Sciences at Harvard University
Student reviews
What learners say about this course
"Quidem quam minus pariatur magni quo culpa laboriosam enim dolorum assumenda facilis soluta modi."
"Optio optio iure consequatur et illum dicta voluptas aperiam et dolores."
The benefits of Coursify courses
Pay less, earn more
Programs dig deeper into your chosen subject and are offered at a special price.
Earn certificates
When you're done, you'll have multiple certificates to add to your resume.
Learn 100% online
Learn on your own schedule from anywhere in the world.