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Harvard University
Professional Certificate inThe Science of Cooking
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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 Original price:$747.00 USD
    For the full program experience

Courses in this program

HarvardX's The Science of Cooking Professional Certificate

Meet your instructors
from Harvard University (HarvardX)

Pia Sörensen
Roberto Kolter
Michael Brenner
David Weitz
Pia Sörensen
Pia Sörensen

Senior Preceptor in Chemical Engineering and Applied Materials, John A. Paulson School of Engineering and Applied Sciences

Harvard University

Roberto Kolter
Roberto Kolter

Professor of Microbiology, Emeritus

Harvard Medical School

Michael Brenner
Michael Brenner

Glover Professor of Applied Mathematics and Applied Physics

Harvard University

David Weitz
David Weitz

Professor of Physics and Applied Physics

Harvard University

Experts from Harvard University (HarvardX) committed to teaching online learning

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Discounted price:$672.30 Original price:$747.00 USD

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