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Cooking is Chemistry: Exploring the Science Behind Culinary Creations


About This Course

With a dynamic blend of video demonstrations, interactive quizzes, and at-home experiments, the course illustrates the vital role of chemical reactions in culinary art. Participants will delve into key phenomena such as the Maillard reaction, caramelization, and protein denaturation, understanding how these principles contribute to flavor development and textural transformations. This course not only equips participants with a deeper appreciation of the culinary world but also empowers them to apply scientific knowledge for greater creativity and control in their cooking endeavors. It's perfect for food enthusiasts eager to blend their culinary interests with a touch of science.


The target group of this course are primarily lecturers who teach in higher education.There are no pre-requisites to follow this course.

Course Staff

Course Staff Image #1

Giacomo Giorgi

Giacomo Giorgi is Associate Professor at the Department of Civil & Environmental Engineering (DICA) of the University of Perugia where he has been a faculty member since 2016.

Course Description

This 2-hour online course will delve into the science behind cooking. Participants will gain an understanding of the chemical reactions occurring in their everyday culinary creations, enhancing their appreciation and skills in the kitchen.


This course will be delivered through an interactive online platform. It will use engaging video demonstrations, quizzes, and hands-on home experiments to reinforce learning. Active participation will be encouraged through forums and discussion boards.

TPACK Approach

  • Technological: We'll use a user-friendly online learning platform that includes video capabilities, discussion forums, and interactive quizzes.
  • Pedagogical: Course information will be delivered using a combination of direct instruction, inquiry-based learning, and experimental learning techniques.
  • Content Knowledge: This course will focus on the chemistry concepts that underpin cooking, including the Maillard reaction, caramelization, denaturation, and more.

Intended Learning Outcomes (ILOs)

By the end of this course, participants will be able to:

  1. Understand and explain the key chemical reactions that occur during cooking.
  2. Apply this knowledge to anticipate and control the outcomes of their culinary creations.
  3. Appreciate the role of science in enhancing their culinary skills and creativity.


Chemistry, Cooking, Maillard Reaction, Caramelization, Denaturation

Required Activities and Certificate

We haven't assigned grades for this quiz, and there won't be a certificate upon completion of the course. However, this doesn't diminish its value. We strongly encourage you to actively participate in discussions and complete the final survey in the concluding session. Through your engagement with this course, we hope you'll gain insights into how to integrate context-based learning into the classroom.