The development of the microscope in the 17th century magnified our awareness of a microbial universe previously invisible to the naked eye. Anton van Leeuwenhoek, a Dutch textile draper and science hobbyist, was one of the first individuals to glance into the microbial looking glass and identify unicellular organisms (so-called animalcules) such as protozoa and … Continue reading
The 2016 UCLA Science & Food public lecture series is here! General admission tickets are available for $25 from the UCLA Central Ticket Office (CTO) . Tickets can be purchased from the UCLA CTO over the phone or in person and will not include additional fees or surcharges. The UCLA CTO is located on-campus and … Continue reading
Rachel Dutton is a Bauer fellow at Harvard University where she uses cheese to study microbial ecosystems. She has collaborated with chefs David Chang and Dan Felder of Momofuku, and her research has been featured in Lucky Peach Magazine, The Boston Globe, NPR, The New York Times, and on the PBS TV series Mind of … Continue reading
Professor Amy Rowat, Science & Food’s fearless leader, was lucky enough to spend the week at the 2013 World Science Festival in New York City. Scientists featured in the festival discussed everything from quantum mechanics to nanomedicine; Professor Rowat helped bring scientific discovery to life at The Taste of Science, a multi-course meal highlighting the … Continue reading
Learn more about a Harvard microbiologist who studies microbial communities in cheese, and check out these historical cooking practices that have helped shaped public health. Continue reading
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