Free Online Lectures and Courses for Physics
12 Courses
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Quantum Physics Made Relatively Simple
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Science and Cooking: From Haute Cuisine to the Science of Soft Matter
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Historical Context and Demos Illustrating the Relationship of Food and Science
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Precision Cooking: Enabling New Textures and Flavors
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The Many Faces of Chocolate
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Exploring Thickeners to Manipulate Mouthfeel
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Heat, Temperature and Chocolate
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Food Texture and Mouth Feel
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Gelation – 2011
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Mixing the Unmixable
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Proteins & Enzymes: Transglutaminase
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Playing with Taste through Browning
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Molecular Differences Between Production Methods
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Food Microbiology: An Overlooked Frontier
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Science in the Kitchen
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Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes
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The New Culinary Think Tank - el bulli 2.0
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Science and Cooking: A Dialogue
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Sous-vide Cooking: a State of Matter
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Brain Candy: How Desserts Slow the Passage of Time
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Olive Oil and Viscosity
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Reinventing Food Texture & Flavor
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Emulsions: Concept of Stabilizing Oil & Water
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Gelation – 2010
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Browning & Oxidations
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Meat Glue Mania
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Cultivating Flavor: A Recipe for the Recipe
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Creative Ceilings
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