Harvard Online | How heat affects food in cooking @HarvardOnline | Uploaded 7 years ago | Updated 10 hours ago
From our free online course, Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry):
https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter-science-chemistry?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx
Harvard Professor Michael Brenner discusses how energy can be transferred from fuel to food in the form of heat. This changes the movement of the atoms in the food, and can affect how they interact with each other.
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HarvardX empowers the faculty of Harvard University to create high-quality online courses in subjects ranging from computer science to history, education, and religion.
From our free online course, Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry):
https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter-science-chemistry?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx
Harvard Professor Michael Brenner discusses how energy can be transferred from fuel to food in the form of heat. This changes the movement of the atoms in the food, and can affect how they interact with each other.
Subscribe to our channel: https://www.youtube.com/channel/UCKJyv_uNh3LhYFKmwaB63bA?sub_confirmation=1
Sign up for emails about new courses: https://harvardx.link/email
HarvardX courses on edX: https://www.edx.org/school/harvardx
Harvard University's online courses: https://online-learning.harvard.edu/
HarvardX empowers the faculty of Harvard University to create high-quality online courses in subjects ranging from computer science to history, education, and religion.
