Science and Cooking Research Group
We are a team of researchers working at the intersection of science and food. Our work spans science education, fermentation technology, traditional food practices, and the underlying science of flavors and textures. We use methods from chemistry, biology, and physics to explore both fundamental and applied questions, collaborating with experts in fields like gastronomy, history, and the social sciences to advance understanding and design food solutions.
News
Thank you to our high school and middle school teachers who participated in the Science and Cooking for Secondary Science Teachers Program this summer, 52 teachers from 23 states (June 2025)
Congrats to Lucia Beriain for successfully defending her master’s thesis (June 2025)
Congrats to Salaidh Perez for successfully defending her bachelor of science thesis (March 2025)
Teachers from our Science and Cooking for Secondary Science Teachers Program presented at the National Association for Research in Science Teaching, National Harbor, MD (March 2025)
The Science & Cooking course was featured in El Pais Gastro [link] (March 2024)
Eng-Sci 24, Flavor Molecules of Food Fermentations, was featured in the Harvard Crimson (March 2024) [link]
Congrats to Curro Polo for successfullt defending his master’s thesis (June 2024)
Congrats to Lucia Crespo for successfully defending her bachelor’s thesis in Gastronomy and Culinary Arts (August 2024)
Pia was one of the inaugural recipients of the Anya Bernstein Bassett Award for Excellence in Teaching (November 2024)
Science and Cooking for Secondary Science Teachers Program featured in the Harvard Gazette (July 2023) [link]
Congrats to Nabila Rodriguez for successfully defending her PhD thesis on kokumi (March 2024)