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Certification Course

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

Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. Learn about elasticity, viscosity, mayonnaise, baking, and more!

In this course, you will learn:

Everyday cooking and haute cuisine procedures are based on chemical and physical foundations.
Chefs can utilise enzymes to make foods that would be impossible to prepare otherwise.
How to utilise the scientific method to figure out how a recipe works and how to make it better.
How to think like a scientist AND a chef.

Syllabus: