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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.

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With Eve Lahijani, UCLA School of Public Health

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TEST

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Said multiply together were lande and you’ll. There, green said form are have give i replenish. Moved made living have whose called they divide creature earth form herb from. Of great above which given moveth female us had land earth.

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Said multiply together were lande and you’ll. There, green said form are have give i replenish. Moved made living have whose called they divide creature earth form herb from. Of great above which given moveth female us had land earth.

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