How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 8 October 2013

Science & Cooking: Harvard profs meet world-class chefs in unique online course


When I saw this course – one that could potentially help Food Scientists understand the science of soft matter – I thought that it should be shared.
Openculture – the best free cultural and educational media on the web – found this course in Harvard, Science and sold it to me with the following summary:

“Put Harvard researchers and world-class chefs together and what do you get? An unexpected combination and a course called Science and Cooking: From Haute Cuisine to the Science of Soft Matter. During the past several decades, researchers have pushed the boundaries of soft matter science, a scientific field that looks at how thermal stresses and thermal fluctuations change the physical properties of everyday materials. Naturally this all applies to food and cooking. Hence the premise of the course, which uses cooking to explain fundamental principles in applied physics and engineering.”