Narrator: This is Science Today. How do biophysics students learn about science by baking a pie? Amy Rowat, who teaches an innovative science and food course at UCLA, made the tasty connection when she was a post-doc student.
Rowat: I started to realize how food could actually be a powerful way to communicate science to a broader audience. And in doing that, I also started to see these connections between my research focusing on understanding mechanical properties of cells and these assemblies of molecules, which are very similar to foods that we eat.
Narrator: Rowat enjoys one particular aspect of being able to teach science and food, and it's not just the taste tests.
Rowat: I can see the light bulbs that go off in
students' heads when they suddenly get it — ah-ha, this is why. They see the
connection between the lipid molecule I'm talking about and how it can help
foods to better mix or help to stabilize a vinaigrette.
Narrator: For Science Today, I'm Larissa Branin.