图 书 馆
先进的厨房化学Advanced Kitchen Chemistry |
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| 课程网址: | http://ocw.mit.edu/courses/chemistry/5-s16-advanced-kitchen-chemi... |
| 主讲教师: | Dr. Patricia Christie |
| 开课单位: | 麻省理工学院 |
| 开课时间: | 2002-01-01 |
| 课程语种: | 英语 |
| 中文简介: |  |
| 课程简介: | This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is SP.287 Kitchen Chemistry, which is also on OCW. |
| 关 键 词: | 食物的科学探索; 食用特定的食物; 科学实验 |
| 课程来源: | 麻省理工学院公开课 |
| 最后编审: | 2020-10-03：yumf |
| 阅读次数: | 70 |