Search Results
Science and Cooking Science Fair
Science and Cooking 2021 Students will be showcasing their final projects, which will be evaluated by visiting judges, course staff, and classmates at the Science Fair.
Winners will be selected!
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Northwest Building B103
The Science of Sugar
The Science & Cooking Public Lecture Series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS), is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter;” however, public lectures do not replicate course content.
Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking With Less Sugar”
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Science Center Hall C
The Science of Sugar
The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content.
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
This week speaker:
Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking With Less Sugar”
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The Science of Sugar
Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking with Less Sugar”
to
Science Center Hall C
The Science of Sugar
Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking with Less Sugar”
to
Science Center Hall C
The Science of Sugar
Science and Cooking returns with tasty offerings
The popular Science and Cooking Public Lecture Series kicks off its 14th year at Harvard University. The series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.
Joanne Chang 91´
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Science Center Hall C
The Science of Chocolate
"Exploring the Science of Chocolate" Delve into the world of chocolate with Betty Petrova, chocolatier and founder of Petrova Chocolates
The popular Science and Cooking Public Lecture Series kicks off its 14th year at Harvard University. The series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.
Betty Petrova
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Science Center Hall C
Science by Candlelight
What burns to sustain a candle flame? • What is the chemical reaction that occurs when you light a candle? • What is the shape of a candle flame & why is it shaped that way?
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Harvard University Science Center, Lecture Hall B
The Science of Sugar
Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking With Less Sugar”
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Science Center Hall C
Thresholds: Design and Science
Science and design are often thought to represent opposite mindsets of analysis versus conjecture, of explanatory versus disruptive modes of thinking. Audacious, provocative, and unconventional work emerges when we cross the traditional disciplinary divide between science and design. The March 2020 conference assembles thought leaders from both areas—researchers and practitioners who interrogate the spaces in between through their work.
Martin Bechthold, Joanna Aizenberg, Allen Sayegh
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Radcliffe Institute for Advanced Study Knafel Center, 2nd Floor
The science of ice cream
The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content.
Maya Warren (@maya.warren), PhD, Ice Cream Scientist, Senior Director International Research and Development at Cold Stone Creamery
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The science of ice cream
The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content.
Maya Warren (@maya.warren), PhD, Ice Cream Scientist, Senior Director International Research and Development at Cold Stone Creamery
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The Science of Ice Cream
Maya Warren (@maya.warren), Ice Cream Scientist, Amazing Race 25 Winner, and Creator/Host of Ice Cream Sundays with Dr. Maya.
Maya Warren, Ice Cream Scientist
Science Center Hall C
The science of Brazilian cuisine
"Unlocking the Science of Brazilian Cuisine"
Embark on a culinary odyssey with Alex Atala, world-renowned Chef and Owner of São Paulo's D.O.M. restaurant
The popular Science and Cooking Public Lecture Series kicks off its 14th year at Harvard University. The series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.
Alex Atala
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Science Center Hall C
Building a Science Assistant
Widely Applied Math Seminar
Thursday, December 5
3pm | Pierce 209
Building a Science Assistant
Michael Brenner
Catalyst Professor of Applied Mathematics and Applied Physics and of Physics; Area Chair, Applied Mathematics
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Pierce Hall Pierce 209
The Science of New African Cuisine
The Science & Cooking Public Lecture Series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS), is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter;” however, public lectures do not replicate course content.
Selassie Atadika (@MidunuGhana), Midunu, Accra, Ghana
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Science Center Hall C
The Science of Indian Culinary Traditions
Garima Aroa (@arorgarima), first Indian woman to win a Michelin Star, Asia’s Best Female Chef 2019 by World’s 50 best, Restaurant Gaa, India
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Data science for social equality
Our society remains profoundly unequal. This talk discusses how data science and machine learning can be used to combat inequality in healthcare and public health by presenting several vignettes about pain, COVID, and women's health.
Emma Pierson, Senior Researcher at Microsoft Research
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Holiday Science Lecture for Families
The Science of Ice Cream: It's Legen-Dairy!
What gives ice cream its creamy texture? How does adding salt to ice help in the making of ice cream? What happens when ice cream melts then re-freezes?
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Science Center Lecture Hall B
Turn your Science into a Venture
Hear from Harvard’s Office of Technology Transfer and the iLab on case examples and methods to translate science-heavy innovation.
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Science and Engineering Complex (SEC) 2.203