Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) | Harvard University
By Harvard Certificate or Program credits
Energy and Thermodynamics | Harvard University
Electrochemistry | Harvard University
Entropy and Equilibria | Harvard University
Food Fermentation: The Science of Cooking with Microbes | Harvard University
Principles of Biochemistry | Harvard University
Principles of Forensic Science | Harvard University
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) | Harvard University
Chemical Kinetics and Reaction Engineering
By Stanford Certificate or Program credits available
HMX Biochemistry | Harvard University