#  Presentations 

 



**— SYMPOSIA AND WORKSHOPS** —————————————————

**Co-organizer.** Online chemistry education, Symposium at 251st American Chemical Society National Meeting, San Diego, CA, March 2016. \[[session 1](https://ep70.eventpilotadmin.com/web/page.php?page=Session&project=ACS16spring&id=208354), [session 2](https://ep70.eventpilotadmin.com/web/page.php?page=Session&project=ACS16spring&id=208355)\] \[[pdf](/file_url/101)\]

**Facilitator.** Idea Exchange: Designing an Assessment for Learning, Conference by Harvard Initiative for Learning and Teaching, Cambridge, MA, September 2015.

**Invited participant.** Learning Sciences and Online Learning Symposium, Boston, MA, June 2015.

**Organizer.** Online chemistry education and the effect on the on campus classroom, Symposium at 249th American Chemical Society National Meeting, Denver, CO, March 2015. \[[link](https://ep70.eventpilot.us/web/page.php?page=Session&project=ACS15spring&id=189323)\] \[[pdf](/file_url/100)\]

**— INVITED TALKS** ————————————————————————

*Molecular Gastronomy in the Classroom: Teaching Science through Food and the Culinary Arts*, 27th Kavli Frontiers of Science Symposium, National Academy of Sciences, Irvine, CA, November 2015. (invited)

*Molecular Gastronomy in the Classroom: Teaching Science through Food and the Culinary Arts*, Hertz East Coast Retreat, Cambridge, MA, October 2015. (invited)

*Molecular Gastronomy in the Classroom: Teaching Science through Food and the Culinary Arts*, Center for Cancer Systems Biology at Dana Farber Cancer Institute and University of Massachusetts Medical School, Gloucester, MA, September 2015. (invited featured speaker)

*Creativity and Innovation: Combining Science & Culinary Arts in the Classroom*, TechConnect World Innovation, Washington, DC, June 2015. (invited)

*Harvard’s Science and Cooking Course: How Creating an Online Class Put the Sizzle on On-campus Teaching*, North American Conference on Education, Providence, Rhode Island, September 2014. (invited featured speaker)

*The Science of Cooking – An Introduction*, American Association of Chemistry Teachers, Webinar, September 2014. (invited)

*The Science of Cooking*, The Kavli Foundation, Webinar, October 2013. (invited)

**— OTHER TALKS** ————————————————————————-

*On Mentorship.* Invited panelist at the Women’s Faculty Reception organized by The Seneca, Inc., Harvard University, Cambridge, MA, October 2015.

Smoke and Flavor.* Presentation to students in Engineering Sciences 96: Engineering Problem Solving and Design Project, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, January 2015.

Science and CookingX: A Preceptor’s Perspective on the Development and Application of an Online Course*. Harvard University Life Sciences Preceptor Retreat, Harvard University, Cambridge, MA, May 2014.

*Bringing Science & Cooking to EdX*. HarvardX Town Hall, Harvard University, Cambridge, MA, November 2013.

*Deconstructed Peanut Butter and Jelly Sandwich*. Ivy League Dean Engineering Summit, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, July 2011.

*Cucurbitacin, an actin aggregator and cytokinesis inhibitor*. Department of Biological Chemistry and Molecular Pharmacology, Harvard Medical School, Boston, MA, February 2009.

*The natural product cucurbitacin inhibits cytokinesis and aggregates actin*. Department of Cancer Biology, Dana-Farber Cancer Institute, Boston, MA, April 2008.

*Searching for the target of cucurbitacin.* Research Presentation. Chemical Biology Program Retreat, Harvard University, Cambridge, MA, October 2008.

**— OUTREACH** ——————————————————————————

*Science and Cooking Public Lectures.* Co-organize and co-present weekly public lectures featuring visiting chefs and presentations on the science of food. Every fall includes 10-13 lectures attended by 200-350 people weekly. Broadcast on iTunes and Youtube with 1,000-160,000 views per lecture. Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, [Fall 2011](https://www.seas.harvard.edu/cooking/cooking_2011), [Fall 2014](https://www.seas.harvard.edu/science-and-cooking-2014-lecture-series), [Fall 2015](https://www.seas.harvard.edu/cooking).

*Teaching Heat Transfer and Diffusion with Molten Chocolate Cake.* Workshop at the General Education Program retreat, Harvard University, Cambridge, MA, July 2015.

*Science and Cooking.* Presentation to Allston community and live broadcast, Harvard EdPortal, Allston, MA, March 2015.

*Coca Cola, Cottage Cheese and the Science of Cooking.* Presentations to 8th graders for the Harvard initiative Project TEACH, Cambridge, MA, March 2014 and March 2015.

*Science and Cooking.* Presentation to local science enthusiasts for the graduate student lead initiative Science by the Pint, Cambridge, MA, January 2015.

Science and Cooking.* Presentation to middle school students for the student lead initiative The Food Lab for Kids, Harvard University, Cambridge, MA, December 2014.

*Science & Cooking for High School*. Experiment based presentation to high school students from Cambridge Rindge and Latin School, Cambridge, MA, March 2012.

*About Science & Cooking*. Demonstrations illustrating how to teach science using examples from food and cooking for the television show Bizarre Foods on the Travel Channel, filmed July 2011.

The Science of Cocktails*. SEAS Alumni Event, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, October 2011.

 About Science & Cooking*. SEAS Alumni Event, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, July 2011.