— PUBLIC LECTURE SERIES ———————————————————
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, Fall 2014, Fall 2015, Fall 2016, Fall 2017, Fall 2018.
— WORKSHOPS —————————————————————————
— SYMPOSIA ——————————————————————————
Jury member. Basque Culinary World Prize 2018, 2019. Basque Culinary Center, San Sebastián, Spain, June 2018, 2019. [link]
Co-organizer with Vayu Maini Rekdal and Kathryn Hollar. Approaches in Using Food&Cooking to Engage Diverse Audiences in Science. Symposium at 256th American Chemical Society National Meeting, Boston, MA, August 2018.
Co-organizer with Ole G Mouritsen and Roberto Flore. Gastro-Science-Chef. University of Copenhagen, Copenhagen, Denmark, June 2018. [link]
Co-organizer. FoodDesign Symposium. Harvard University, Cambridge, MA, October 2017.
Co-organizer with Dorian Canelas and Layne Morsch. Advances in e-learning and online chemistry education, Symposium at 253rd American Chemical Society National Meeting, San Francisco, CA, April 2017. [session 1, session 2, session 3]
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.