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This topic doesn't quite fit anywhere on the site, here seemed like the best fit to share it.

In a news article, I stumbled across the fact that Harvard University online is offering 2 free cooking related courses. They are free to audit, but you may pay a $169 fee to get a "Verified Certificate" whatever that does for you. Each course is 16 weeks long requiring a 2-3 hour commitment.

Science & Cooking: From Haute Cuisine to Soft Matter Science (physics):

https://online-learning....-science-physics?delta=2

Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry):

https://online-learning....ence-and-cooking?delta=2

I haven't done either course yet, but I plan to.

Thanks so much for posting about this! I just signed up for the physics course and have watched a few of the introductory videos. Seems like a great class!

I've signed up for the Physics as well. Maybe we can make this thread a discussion for all who join. Good luck!

I did both of these courses a couple of years ago and really enjoyed them. I would warn that to get the most out of them you do need a good high school knowledge of senior chemistry and physics. 

I am seeing that. This course seems more about teaching science using food and cooking than anything else. But I'm going to persevere for now.

I am a foodlover AND a retired science teacher :) I looked at both options and chose to audit the physics class.  Topics that caught my eye include polymers. emuslions, enzymes and baking.  I've just started the 1st module which covers elasticity (to better explain mouthfeel). Huge thanks for the info on this program! 

Wonderful! Thank you for sharing this!

Now that I’m getting into the actual class, I’m seeing it might be bit math-intense for me. However, I’m going to persevere for now as well.

I am finished the 1st module in the physics course (elasticity) and have started the 2nd (viscosity & polymers).  The math is at times pretty heavy but I feel absurdly proud when I get the calculations right! 

The math is based on the science of various foods (ie how many grams of fruit can a particular flan hold before the struture breaks down?).  The material on the role of gluten formation in the elasticity of doughs (including great videos / tutorials on the structures of strudel dough and various yeast doughs) has been really interesting.  This module also spent a lot of time on the cooking of steak and there is a great ATK kitchen on cooking a cheaper roast. 

The 2nd module is going to spend a lot of time on the consistency (ie viscosity) of sauces & soups etc and the science of thickeners. I really am enjoying this course!

I've completed the first 3 modules of Physics: 'Elasticity', 'Viscosity and Polymers', and 'Emulsions and Foams'. I'm taking up the 4th, 'Manipulating Phase Behavior' today. I have to admit, I'm not doing all the math problems; they aren't entirely necessary to understanding and benefiting from the material.

Encouraged by the supplemental reading list, I am finally taking on actually reading all of Harold Mcgee's "On Food and Cooking". It's definitely going to take months; it's 900 large pages of small print, densely packed with information.

BTW, for those who haven't started yet, but are thinking about it, there are a couple of references in 'Physics' that imply 'Chemistry' is supposed to come first.