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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!

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.

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” 

Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking with Less 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.

"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.

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?
 

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.

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.

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), Ice Cream Scientist, Amazing Race 25 Winner, and Creator/Host of Ice Cream Sundays with Dr. Maya.

"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.

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?

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.

Hey SEAS students! Come explore where innovation meets entrepreneurship.

Learn how to work with the Harvard Innovation Labs and the Harvard Office of Technology Development (OTD)! This session is specifically designed for SEAS students and will focus on the steps you will need to turn your research into a venture.

You’ll walk away with new knowledge about:

• Understanding your customer
• Building your venture’s story and a pitch deck
• Licensing the IP
• Fundraising

Hear from Harvard’s Office of Technology Transfer and the iLab on case examples and methods to translate science-heavy innovation.

Register for this event

SEAS and HBS are pleased to host four leaders in Innovation and Entrepreneurship to speak about their perspectives and experiences.  The series of four seminars will be held in SEC 6.301+6.302 and will be followed by an informal boxed lunch with an opportunity to chat with the speaker.  Please RSVP if you intend to attend the after-seminar lunch session.