2017 Science and Cooking Public Lecture Series

The 2017 Science and Cooking Public Lecture schedule will be posted here soon. Stay tuned for updates.

The popular Science and Cooking lecture series returns this fall. The lecture series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.

Now in its seventh year, the series is organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS).

The public lectures are based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but do not replicate course content.

  • All talks will take place in the Harvard Science Center (1 Oxford St., Cambridge, Mass., Hall C) and begin at 7 p.m., unless otherwise noted
  • Each presentation will begin with a 15-minute lecture about the scientific topics from that week’s class by a faculty member from the Harvard course
  • Seating for all lectures is first come, first seated

If you have questions regarding the public lecture series, please contact science_cooking@seas.harvard.edu.

The Science and Cooking Public Lecture schedule will be posted here soon. Stay tuned for updates.

The Harvard College Course

The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which debuted in the fall of 2010. The course uses food and cooking to explicate fundamental principles in applied physics and engineering. (Watch a video about the course.)

While limited to currently enrolled Harvard undergraduates, the class, which  brings together eminent Harvard researchers and world-class chefs, is available to others on-campus through the Harvard Extension School and online through the HarvardX platform (details below).

Instructors

  • Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and Professor of Physics; Harvard College Professor
  • Pia Sörensen, Preceptor in Science and Cooking
  • David Weitz, Mallinckrodt Professor of Physics and Applied Physics

Lab Design/Implementation

  • Pere Castells, Unitat UB-Bullipèdia

Science and Cooking on HarvardX

In HarvardX’s “Science & Cooking: From Haute Cuisine to Soft Matter Science,” top chefs and Harvard researchers explore how everyday cooking and haute cuisine techniques illuminate scientific principles in physics, chemistry, biology, and engineering.  What topics can participants expect to cover in part two of the new course, which opens May 17?

  • How cooking changes food texture
  • Making emulsions and foams
  • Phase changes in cooking

Find out more and sign up for part two of “Science & Cooking: From Haute Cuisine to Soft Matter Science.”  Learners can also sign up for part one of the course, which launched in January. 

Science and Cooking at Harvard Extension School

A version of “Science and Cooking” will be offered for credit through the Harvard Extension School in Spring 2017. Registered students will have access to the expertise and support of Harvard teaching staff, and will participate in an on-campus weekend in our cooking lab.