Promoting knowledge of science through food, and food through science


~Physiological Science 7~

Science & Food:
The Physical and Molecular Origins of What We Eat

What makes lettuce crispy? Why do different cuts of meat have different textures? This General Education course is designed for non-science students to learn concepts in the physical sciences in the context of the origins of food texture and flavor. The course will be offered again next Spring 2013 for those who are interested in fulfilling your science requirements, fascinated to discover the hows and whys behind plant and animal texture and flavor, and/or simply curious to know more about the food you eat and cook. We will also be posting excerpts of labs and recipes from the course in the coming months. You might also be interested to visit the Rowat lab: we are a dynamic, highly interdisciplinary research team that aims to understand the texture of biological materials and their role in physiology and disease.


Topics & Guest Lecturers

The Molecules of Food & Nutrition

With Dena Herman, UCLA School of Public Health

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Why do Carrots, Parsnips, and Sunchokes taste so good in the winter?

With Alex Weiser, Weiser Family Farms

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Exploring the Amazon: Molecules from Soil to Plants

With Alex Atala, restaurant D.O.M.

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Milk: From Breast to Cheese

With Dan Drake, Drake Family Farms

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The Science of Cook & Chill

With Roger Pigozzi, UCLA Dining Services

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The Art of Vegetable Texture (and why lettuce is crispy)

With Jeremy Fox, Rustic Canyon Wine Bar & Seasonal Kitchen

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Meat Texture and Elasticity

With Michael Voltaggio, ink

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From Corn to Rice: Tuning Viscosity in Traditional Mexican Cuisine

With Jimmy Shaw, Loteria Grill

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Kimchi - The Champagne of Pickles

With Lauryn Chun, Mother-in-Law's Kimchi

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The Physiology of Taste: Sweet, Sour, Bitter, Spicy, Umami

With Kris Yenbamroong, Night+Market