About this Course

Join chefs and Harvard researchers to explore how everyday cooking and haute cuisine techniques illuminate scientific principles in physics, chemistry, and engineering. Learn about the science behind popular culinary techniques utilized by top chefs and gain a new appreciation for the complex relationship between food, flavor, and science!

What Students Will Learn

• Understand the science underlying cooking methods and culinary techniques
• Apply principles of physics, engineering, and chemistry to enhance cooking and food preparation.
• Experiment in your own kitchen lab to see the scientific principles in action.
• Develop an interdisciplinary thought process combining culinary arts and scientific inquiry.

Prerequisites or Skills Necessary

Basic knowledge of mathematics including arithmetic, algebra, and geometry is required to fully appreciate the scientific discussions.

Course Outline

Module 1: Molecules and Flavor

• Understanding the scientific and culinary aspects of flavor molecules and pH balance.

Module 2: Physics of Cooking

• Exploring the effects of energy and heat on food structure and cooking techniques.

Module 3: Chemical Changes and Phase Transitions

• Study sous vide and rotovapping in modern culinary method and phase transitions.

Module 4: Diffusion and Spherification

• Learning about gelling agents, modernist thickeners, and techniques like spherification.

Module 5: Heat Transfer and Cooking

• Understanding the challenges of heat diffusion, cooking steaks, and the Maillard reaction.

Module 6: The Sweet Science of Candy

• Focusing on solubility, the making of candy, and the chemistry of chocolate.

Who This Course is For

Suitable for culinary professionals, food enthusiasts and students who want to understand the science behind cooking methods. It is equally valuable for scientists and engineers with an interest in food science and culinary physics.

Real-world Application

Skills from this course can revolutionize cooking techniques at home or in professional settings. Knowing the science behind cooking empowers better control over the creation and innovation of recipes. In the professional culinary world, these skills can lead to more innovative dish creation and menu development.