Dario Marrocchelli, non-MIT instructor
| Jan/09 | Mon | 04:30PM-06:00PM | Coffeehouse W20-308 |
| Jan/10 | Tue | 04:30PM-06:00PM | Coffeehouse W20-308 |
| Jan/11 | Wed | 04:30PM-06:00PM | Coffeehouse W20-308 |
| Jan/12 | Thu | 04:30PM-06:00PM | Coffeehouse W20-308 |
| Jan/13 | Fri | 04:30PM-06:00PM | Coffeehouse W20-308 |
Enrollment: Limited: Advance sign-up required
Sign-up by 01/05
Limited to 25 participants
Attendance: Participants must attend all sessions
Prereq: None
NO LONGER TAKING SIGN-UPs
Cooking is one of the most fascinating (and rewarding!) applications of science and engineering. Indeed, few people realize that even the easiest recipe requires a working knowledge of important scientific principles spanning the fields of Chemistry, Physics, Materials Science and many more. The goal of this course is to show this connection between cooking and science. This course is designed to be a fun, hands-on experience in which students learn basic scientific principles by performing simple experiments with food. The first three lectures will cover ice-cream making, chocolate tasting, naked eggs and other fun activities. The instructor will draw connections between the concepts presented and his everyday scientific research in Materials Science. A tour of the Taza Chocolate factory is an optional encouraged activity to supplement the session on chocolate.
Sponsor(s): MIT-SUTD Collaboration
Contact: Dario Marrocchelli, dmarrocc@MIT.EDU