Talks

 

—  TALKS   ————————————————————————————

Spoon University, New York, NY, August 2017 [link to video]

50th Harvard-Radcliffe Alumni Reunion, Harvard University, Cambridge, MA, May 2017.

Gelation, sous-vide, and caramelization. With Chef Tim Ma. 6th Annual Squishy Physics Saturday, Georgia Institute of Technology, Atlanta, GA, March 2017. [link to video] (invited)

Teaching science with a meal from Restaurant CENTRAL. Momento Andes, Urubamba, Peru, February 2017. [link to video] (invited)

Multisensory Aspects of Flavor. Master in Design Engineering Program, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, September 2016. 

Science and Cooking: from Haute Cuisine to Soft Matter Science. Harvard College Parents Leadership Weekend, Harvard University, Cambridge, MA, April 2016. 

Using Food to Teach Science, Foodbetter Harvard, Harvard University, Cambridge, MA, April 2016. (invited)

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)

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

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)

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

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

Science and Cooking. Presentation to Allston community and live broadcast, Harvard EdPortal, March 25th, 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, March 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 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 Food for Kids, Harvard University, Cambridge, MA, December 2014.

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 Lemonade, American Association of Chemistry Teachers, Webinar, September 2014. (invited)

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.

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

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

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.

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.

—   TELEVISION   —————————————————————————

Consulting for the Michael Pollan and Alex Gibney four-part documentary “Cooked”, produced by Netflix and Jigsaw Productions, premiering February 2016. Discussions took place Spring 2015.

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.