This week marks the beginning of UCLA's Spring Quarter, which can only mean one thing... It's time for the Science & Food undergraduate course! We have a stellar lineup of chefs and farmers slated for our third annual offering of Science & Food: The Physical and Molecular Origins of What We Eat. Although the course is only open to current UCLA students, we will be posting highlights from the course right here on the blog. Until then, check out this year's course speakers and brush up on some of the great science we've learned in past courses.
And don't forget: the Science & Food 2014 Public Lecture Series is fast approaching, so be sure to get your tickets before they sell out. Hope to see you all there!
