Science & Cooking: From Haute Cuisine to Soft Matter Science -- Harvard University

Harvard University × HarvardX

This Harvard course explores the intersection of cooking and science, revealing how principles in chemistry, physics, and engineering underpin everyday culinary techniques. Led by Harvard researchers and world-renowned chefs, learners investigate food molecules, heat transfer, chemical reactions, and how they affect flavor, texture, and preservation. The course can be audited for free on the course platform with access to select materials.