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Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1)
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Harvard has one that's available as a MOOC.
IMO, it was an imperfect class for a number of reasons but the idea is a good one.
There's an excellent MOOC taught by the likes of McGee, Adria and Dan Barber to name just a few. David Chang has a section on fermentation. https://www.edx.org/course/science-cooking-haute-cuisine-sof...