The Chemists Kitchen (The science of food and cooking)
化學家的廚房(食物以及烹飪的科學)
2020-21 Sem A
3 - Science and Technology
CSCI
CHEM
3
English
English
PILO 1
PILO 2
PILO 3
PILO 4
PILO 5
PILO 6
PILO 7
PILO 9
PILO 10
ATTITUDE
ABILITY
ACCOMPLISHMENT
B1

This course allows students to discover food and cooking from a scientific point of view with an emphasis on ways to cook better and to have a healthy life. The course material includes some introduction to biology and chemistry. Topics such as food selection, food evaluation and food composition are included. Methods of cooking different foods are discussed using a scientific perspective. Teaching and learning activities in this course include lectures, tutorial demonstrations/experiments, and short projects

CRN Section Term Type Capacity Day Time Building Room Instructor
1238312383C012020-21 Sem ALecture80Fri13:00-14:50YEUNGG5-314
  • Dr. LAM Yun Wah
  • Dr. KO Chi Chiu Vincent
  • Dr. LAU Kai Chung
  • Prof. KWONG Hoi Lun
  • Dr. SIU Chi Kit Andy
1507815078T012020-21 Sem ATutorial80Fri15:00-15:50YEUNGG5-314
  • Prof. KWONG Hoi Lun
  • Dr. KO Chi Chiu Vincent
  • Dr. LAM Yun Wah
  • Dr. SIU Chi Kit Andy
  • Dr. LAU Kai Chung
1507815078T012020-21 Sem ATutorial80Fri16:00-16:50YEUNGG5-314
  • Dr. SIU Chi Kit Andy
  • Dr. LAU Kai Chung
  • Dr. KO Chi Chiu Vincent
  • Prof. KWONG Hoi Lun
  • Dr. LAM Yun Wah
Last Updated Time: 03-May-2021 06:19