Basic Food Science

Principles

Cooking is chemistry. To cook well you need to understand the basic food science principles, how they react and interact. This course offers an overview of the six basic principles of food science and how to use them like a professional chef.
Overview

This course will enable you to

  • Explain the flavors and textures associated with caramelization
  • Describe the process of gelling starches
  • Explain the Maillard reaction and coagulation
  • Coagulate an Egg
  • Explore the textures associated with denaturation
  • Emulsify egg yolk and oil when making mayonnaise

Course contents