The Science of Cooking

Cooking as Applied Science

Cooking is applied physics, chemistry, and engineering—and understanding the science transforms technique. Why does salt raise water's boiling point? How does emulsification work? What's the microbiology behind fermentation and food safety? This course builds these bridges between fundamental principles and the recipes and techniques chefs use daily.

Learn to characterize foods using scientific instruments and methods. Explore fermented foods—their history, cultural significance, and the biological preservation methods that underpin them. For cooks curious about the why, food scientists, or anyone interested in applied chemistry and engineering, the course reveals the rigorous design beneath traditional and modernistic cuisines.