Science & Cooking: From Haute Cuisine to Soft Matter Science

To say I am super excited at the moment is an understatement.

More than 15 years after I finished my university degree and I am embarking on some short term study!

I have just enrolled to do an online course with Harvard University on the science of food called Science & Cooking: From Haute Cuisine to Soft Matter Science

To help you understand my level of excitement, I can only describe this as my kind of porn. I love food and I love science. If I had my time again, a degree in food science would be the career path I would have chosen.

I happened across this course on a Facebook post over the weekend and immediately signed up. The course runs for 14 weeks, and takes 3-6 hours per week, covering such things as:

  • The scientific concepts that underlie everyday cooking and haute cuisine techniques;
  • How to apply principles of physics, engineering, and chemistry to cooking;
  • How to become an experimental scientist in your own kitchen;
  • How to think like a chef AND a scientist.

I can’t wait to get started! I will be writing about some of the practical tasks as I go so watch this space.

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