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This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.
Notes on 2 Lectures I Watched in This Course:
The Transfer of Heat Through Foods via Conduction
The Chemistry of Hunger: Glucose, Insulin, Leptin, Ghrelin