'Science & Food: The Physical and Molecular Origins of the Food We Eat' (PHYSCI7) is a Physical and Life Sciences General Education class for UCLA students that will be next offered in Spring Quarter 2019.

What makes lettuce crispy and some cuts of meat chewier than others? This rigorous course explores the origins of food texture and flavor. We use concepts in the physical sciences to explain macroscopic properties such as elasticity and phase behavior, as well as the physiological role of food molecules in the plants and animals we eat. Guests in the classroom include chefs and farmers who illustrate practical applications and manipulations of food texture and flavor.

Learn more about the curriculum here.

'Cell Biophysics in Physiology and Disease' (PHYSCI174), a course for upper level undergraduates, will be held in Spring Quarter 2019.

Undergraduate Student Research

Undergraduate student researchers from all fields who are committed to research are welcome to inquire about volunteer research positions in the Rowat lab. We currently have undergraduate student researchers from biophysics, physics, molecular biology, mechanical engineering, and physiology. Please send your CV and statement of motivation to Prof. Rowat.


A series of events on Science & Food that are open to the general public will be held in conjunction with the class.