Narrator: This is Science Today. An integrative biologist at UCLA is using food to make a connection between her work understanding the texture and molecular origins of a cell to the foods that we eat. Amy Rowat is the co-founder of a science and food course and lecture series that invites professional chefs to sit in as guest speakers.
Rowat: To our delight, the chefs have been really interested and excited to support our efforts. I think one of the main motivations behind that is that they can gain more knowledge of the food that they work with on a daily basis from us as scientists and with our scientific perspectives.
Narrator: In return, Rowat's lab has benefited from the culinary world by improving some methods and techniques.
Rowat: For example, to extract nuclei from plant material, that was completely unexpected, but some students in my class discovered inadvertently in a project they were working on with a whipped cream canister. So, who would have thought?
Narrator: For Science Today, I'm Larissa Branin.