This Friday’s agenda: the chemistry of flavor. |
Summer is officially here, the evenings are getting longer, and backyard grills are firing up. But before you flip your next burger or dive into a cold ice cream cone, we have a question for you:
Do you know the exact science behind what makes your food taste so good?
For this week’s Free Summer Friday feature, we are stepping out of the traditional classroom and into the kitchen with one of Harvard Online’s most popular courses: Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry). |
What’s on the Menu?
In this course, top Harvard researchers team up with world-renowned chefs to demonstrate how everyday cooking changes the chemical structure of food.
You’ll explore:
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The Physics of Flavor: How temperature changes molecules to create the perfect sear on a steak or burger.
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The Chemistry of Baking: Why certain ingredients make a dessert perfectly light or dense.
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Modern Gastronomy: The secrets behind emulsions, gels, and textures used in elite restaurants.
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How to Enjoy the Feast
Like all of our Free Summer Friday features, this course is hosted on edX and is completely free to audit. You can dive into the videos, learn the science, and try the experiments at your own pace without spending a dime.
You can also choose to upgrade to a paid verified certificate at any point during the course to prove you’ve mastered the science of the kitchen.
Spend your Friday afternoon learning a skill you can actually taste. |
FEATURED BLOG POST
No matter where you are, chances are you’re cooking up something good this summer. You might call it BBQ, or barbecue, or simply ‘cue. You might say that you’re barbecuing, grilling, or smoking.
Regardless of how you prefer it, read our featured blog post to discover the science behind one of summer’s favorite cuisines. 🍔
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