Module 4: Food Science

Unit 2: Energy Transfer

What is energy?
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Energy Transfer Through Conduction
Heat Capacity
Heat Conductance
Cooking by Convection
Increasing boiling point with salt 
Cooking medium and convection
Radiation and Phase Transition

If this content interest you, please continue learning through other units in this course on Coursera: https://www.coursera.org/learn/gastronomy

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Changing the Food Industry, One Bite at a Time
The Food Society
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