Do you love to cook? Are you interested in science? As a graduate of Johnson and Wales University with a degree in Culinary Arts, I have always been interested in food science. Now, you have an opportunity to explore science through Harvard University's free online course Science & Cooking: From Haute Cuisine to Soft Matter Science!
Join Pia Sorensen, Dave Weitz and Michael Brenner, a chemist, a physicist and an applied math mathematician; all professors of Harvard University's John A Paulson School of Engineering and Applied Sciences, as they teach scientific principals through cooking. Classes are taught with famous chefs and the course has visiting guests which include Harold McGee, author of On Food and Cooking The Science and Lore of The Kitchen and famous chefs:
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Debbi - Proud mom of two beautiful boys who have benefited from some amazing STEM opportunities!