About Instructor(s):
Jacqueline Bloemhof (Full Professor and Chair of the Operations Research and Logistics Group),
Wageningen University & Research
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Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
by
Michael Brenner, David Weit...
on
Edx
Duration:
40 hours
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor.