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An innovative, inspiring science and food course

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.