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Science & Food 2014 Undergraduate Course

2014 Course Lecturers

This week marks the beginning of UCLA’s Spring Quarter, which can only mean one thing… It’s time for the Science & Food undergraduate course! We have a stellar lineup of chefs and farmers 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. Until then, check out this year’s course speakers and brush up on some of the great science we’ve learned in past courses.

And don’t forget: the Science & Food 2014 Public Lecture Series is fast approaching, so be sure to get your tickets before they sell out. Hope to see you all there!


2014 Science & Food Course Lecturers

The Molecules of Food
Eve Lahijani, UCLA School of Public Health

Why Carrots Taste Sweeter in the Winter
Ashleigh Parsons, alma
Ari Taymor, alma
Brian D. Maynard, alma
Courtney Guerra, Courtney Guerra Farms

Molecules from Soil to Plants
Ernest Miller, Master Food Preservers of Los Angeles County

Self-Assembly: From Proteins and Lipids to Cheese
Ole Mouritsen, University of Southern Denmark

Apple Pie 101
Daryl Ansel, UCLA Dining Services

Why Lettuce is Crispy
Andrea Crawford, Kenter Canyon Farms

Meat Texture and Elasticity
Ari Rosenson, CUT

Viscosity: From Physiology to Pie Filling
Nicole Rucker, Gjelina Take Away

Microbes in Food
Alex Brown, Gourmet Imports

The Physiology of Taste
Juliet Han, Espresso Republic


Highlights From Past Science & Food Courses

Why Are Root Vegetables Sweeter in Cold Weather? – Alex Weiser, Weiser Family Farms

Milk: From Breast to Cheese  Dan Drake, Drake Family Farms

The Molecules of Food and Nutrition  Dr. Dena Herman, UCLA Fielding School of Public Health

Viscosity in French Sauces  Josiah Citrin, Mélisse

It’s All About Sugar  Barbara Spencer, Windrose Farm

The Molecules of Food Jordan Kahn, Red Medicine

Emulsions & Food Engineering

RutgersCourse

Rutgers Professors Rick Ludescher and Mukund Karwe explain the basic chemical principles of emulsions and introduce food engineering techniques like extrusion and high-pressure processing. If you’ll be on the East Coast this fall, be sure to check out Rutgers’ crash courses in food science and food safety. Read more