Phy Sci 7 Course

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 life sciences and physical sciences concepts in the context of food texture and flavor. The course will be offered again next Spring 2018 for UCLA students who are interested in fulfilling their 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. You might also be interested in visiting the Rowat lab website: we are a dynamic, highly interdisciplinary research team that aims to understand the texture of biological materials and their role in physiology and disease.

Spring 2017 Topic & Guest Lecturer Schedule


Week 1: Macromolecules of Food and Nutrition, Dolores Hernandez (UCLA Housing)

Week 2: Phase Behavior, Tony Ferrari (Hillside Supper Club)

Week 3: Diffusion Scavenger Hunt

Week 4: Self-assembly and the Science of Making Bread, Angelyn Nguyen (UCLA)

Week 5: Pie making, Nicole Rucker (Cofax/The Golden State)

Week 6: GMO’s, Liz Roth-Johnson (UCLA)

Week 7: Elasticity, Ari Rosenson (Cut)

Week 8: Viscosity, Shawn Pham (Simbal)

Week 9: Fermentation, Homa Dashtaki (The White Moustache)

Week 10: Physiology of Taste, Alex Brown (Gourmet Imports)

Spring 2017 Guest Lecturers