Free Online Flavor Courses & MOOCs

Coursera

University of California, Davis

Beer Quality: Flavor (Coursera)

Sci: Chemistry

Dive into the world of beer quality with 'Beer Quality: Flavor', the second course in a comprehensive series from Coursera. Explore how various elements influence the taste of your favorite brews, understand the role of specific molecules, and master the art of evaluating and modifying flavors. This course is perfect for beer enthusiasts, brewers, and anyone curious about the science behind what makes beer delicious.

Jun 15th 2026

4 Weeks

Chemistry Beer Flavor

Coursera

University of California, Davis

Introduction to Sensory Science (Coursera)

Business

Dive into the intriguing field of sensory science with our introductory course. Explore how flavors, textures, aromas, and more are scientifically analyzed to create appealing products across industries. Gain insights into historical context, definitions, and practical applications in research and industry.

Jun 15th 2026

4 Weeks

Sensory Flavor Food Texture

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

EdX

HarvardX,Harvard University

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

Food & Nutrition Sci: Chemistry

Explore the fascinating intersection of food science and culinary arts with 'Science & Cooking: From Haute Cuisine to Soft Matter Science.' Top chefs and Harvard researchers team up to reveal how cooking techniques and recipes can teach us about basic principles in chemistry, physics, and engineering. Learn about the molecular makeup of food and how chemical reactions influence texture and flavor.

Self Paced

Self-Paced

Science Physics Food

Food Fermentation: The Science of Cooking with Microbes (edX)

EdX

HarvardX,Harvard University

Food Fermentation: The Science of Cooking with Microbes (edX)

Sci: Biology & Life Sciences Food & Nutrition

Dive into 'Food Fermentation: The Science of Cooking with Microbes' to uncover the secrets of how tiny microbes can dramatically change your food's flavor profile. This course explores the history and science of fermentation, a process that has been used for thousands of years to preserve foods and create new flavors.

Self Paced

Self-Paced

Food Chemistry Microbiology