Spring has sprung! Which means we have another stellar lineup of speakers slated for our third annual offering of Science & Food: The Physical and Molecular Origins of What We Eat. Although the course is only open to current UCLA students, we will be posting highlights from the course right here on the blog.
And don’t forget: the Science & Food 2017 Public Lecture Series is fast approaching, so be sure to get your tickets before they sell out. Hope to see you all there!
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2017 Science & Food Course Lecturers
Week 1- April 6
Nutrition and the Macromolecules of Food
Dolores Hernandez, UCLA Housing
Week 2- April 13
Phase Transitions in Food
Tony Ferrari, Hillside Supper Club and Provender Coffee
Week 5- May 4
The Science of Making a Pie
Nicole Rucker, Cofax/The Golden State
Week 6- May 11
Vegetable Pressure and Textures and How They Change During Cooking
Nick Erven, Erven
Week 7- May 18
The Elasticity of Meat
Ari Rosenson, Cut
Week 8- May 25
The Viscosity of Sauces
Shawn Pham, Simbal
Week 9- June 1
Fermentation in Yogurt
Homa Dashtaki, The White Mustache
Week 10- June 8
Vinegar: How Different Methods of Production Affect Taste
Alex Brown, Gourmet Imports
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