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Introduction to Computer Science
COMPSCI 50
2025 Fall
David J. Malan
Monday
1:30pm to 4:15pm
This is CS50, Harvard University's introduction to the intellectual enterprises of computer science and the art of programming, for concentrators and non-concentrators alike, with or without prior programming experience. (More than half of CS50 students have never taken CS before!) This course teach...
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”
to
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”
to
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
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´
to
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
to
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?
to
Harvard University Science Center, Lecture Hall B
Platforms for Quantum Science
APPHY 276
2026 Spring
Giulia Semeghini
Tuesday, Thursday
12:00pm to 1:15pm
The course introduces various aspects of quantum science, including quantum computing, quantum simulation, quantum communication and quantum metrology. It will particularly focus on the presentation of different experimental platforms currently used in the field and include superconducting qubits, t...
