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Professional Certificate in
The Science of Cooking
HarvardX
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What you will learn

  • How scientific concepts are at the basis of traditional, modernistic, and haute cuisine.
  • Explore the science and apply principles of physics, engineering, and chemistry to cooking.
  • How to think like a chef and a scientist.
  • Understand the scientific principles and application of instruments used for chemical and microbial characterization.
  • How to appreciate fermented foods and their history, culture, and science, including food preservation and safety methods., culture, and science, including food preservation and safety methods.
Expert instruction
3 skill-building courses
Self-paced
Progress at your own speed
1 year
2 - 3 hours per week
Discounted price: $672.30
Pre-discounted price: $747USD
For the full program experience

Courses in this program

  1. HarvardX's The Science of Cooking Professional Certificate

Meet your instructors
from Harvard University (HarvardX)

Roberto Kolter
Professor of Microbiology, Emeritus
Harvard Medical School
Michael Brenner
Glover Professor of Applied Mathematics and Applied Physics
Harvard University
David Weitz
Professor of Physics and Applied Physics
Harvard University
Pia Sörensen
Senior Preceptor in Chemical Engineering and Applied Materials, John A. Paulson School of Engineering and Applied Sciences
Harvard University

Experts from HarvardX committed to teaching online learning

Enrolling Now

Discounted price: $672.30
Pre-discounted price: $747USD
3 courses in 1 year
Pursue the Program

Also in Chemistry at edX

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