Aired 4/6/2021
.
Recipes mentioned during this episode:
-
Amy Rowat’s Optimal Kale Salad
-
Hervé This’ Chocolate Mousse
-
J. KENJI LOPEZ-ALT’s Easy Stovetop Mac and Cheese Recipe
-
Amy Rowat’s Cauliflower Mac and Cheese
For more information about Amy’s research and work, visit her Science and Food Website
Subscribe now on your preferred listening app!
.
How do you make a soufflé with just chocolate and water? And what makes soufflés so light and fluffy? Today we are zooming in to the molecular level of food to answer these questions with Associate Professor of Integrative Biology and Physiology at UCLA, Dr. Amy Rowat.
Amy is a pioneer in the realm of science and food; she uses food and cooking to open up the world of complex physics concepts to the non-scientists. As the Co-Leader of the Semel Healthy Campus Initiative Center’s EatWell Pod, Amy advocates for change on campus to enhance food literacy and increase accessibility to nutritious and sustainable food choices to all UCLA community members and beyond. Keep listening to learn more about Amy’s incredible journey through science and food, and the secret to make a tender and delicious kale salad!
More about Dr. Amy Rowat
Amy Rowat is an Associate Professor of Integrative Biology and Physiology at the University of California, Los Angeles. She is also a member of the UCLA Jonsson Comprehensive Cancer Center, Broad Stem Cell Research Center, Bioengineering Department, Center for Biological Physics, and Business of Science Center. Rowat holds degrees from Mount Allison University (B.Sc. Honours Physics, 1998; B.A. Asian Studies, French, & Math, 1999), the Technical University of Denmark (M.Sc. Chemistry, 2000), and the University of Southern Denmark (Ph.D. Physics, 2005). She was a postdoctoral fellow in the Department of Physics/ Division of Engineering & Applied Science, Harvard University as well as Brigham Women’s Hospital/ Harvard Medical School. She is the recipient of numerous awards and honors, such as the prestigious National Science Foundation CAREER development award, and has authored over 40 peer-reviewed publications and 4 patents. In addition to her commitment to research, Rowat has also pioneered the use of examples from food and cooking as vehicles for teaching sophisticated physics concepts to a general audience. She is founder and director of Science & Food, an organization based at UCLA that promotes knowledge of science through food and food through science. Rowat is also the leader of the Food Pod of the UCLA Healthy Campus Initiative.
