Science and Cooking Research Group
Online Courses
Our online courses have enrolled close to 900,000+ learners from around the world. Food Fermentations was inspired by Sörensen’s popular Harvard course with the same name, which has been offered since 2015. Science and Cooking is modeled after the Harvard College Science and Cooking course taught by Michael Brenner, David Weitz and Sörensen.
Food Fermentation: The Science of Cooking with Microbes
with Roberto Kolter
HarvardX, EdX platform; Ongoing since February 2021
In Food Fermentation: The Science of Cooking with Microbes, explore the roles that microbes play in the production, preservation, and enhancement of diverse foods in a variety of culinary traditions, and learn about the history of food fermentations.
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
with Michael Brenner and David Weitz
HarvardX, EdX platform; Ongoing since fall 2013
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor.
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
with Michael Brenner and David Weitz
HarvardX, EdX platform; Ongoing since fall 2013
Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. Learn about elasticity, viscosity, mayonnaise, baking, and more!
Science and CookingX (Chemistry/Physics) are an online courses modeled after the Harvard College Science and Cooking course. During each week of the course, chefs reveal the secrets behind some of their most famous culinary creations – often right in their own restaurants. Inspired by such cooking mastery, the course staff then explains the science behind the recipe. The labs have been re-worked for a standard kitchen and students have the opportunity to be experimental scientists in their own laboratories – their kitchens. Students can take the course for free, or choose to pay a small fee to obtain a Verified Certificate. [visual syllabus]