Short Course Description
The aim of this course is to expose students to concepts of interdisciplinary research, targeting: (i) synergy of fields, applying physics-based approaches in order to quantitatively explore the basic principles that underlie biological function, and (ii) synergy of tools, combining theoretical models taught in class with hands-on experimental and numerical laboratories. We frame the course in the context of the culinary world, which is interdisciplinary and experimental in nature: food is a complex system made up of mostly living matter, where chefs consider physical, chemical and biological aspects.
Throughout the course we will focus on 6 subjects classified into the static properties of matter (elasticity, viscosity and polymers, emulsions and foams), and dynamical properties (diffusion, heat transfer, and dynamics of chemical reactions). Each subject will be studied over two weeks. (i) 1st week: frontal lectures explaining the physics and math, including demonstrations by chefs. (ii) 2nd week: an experimental or numerical (python) lab on the subject. We will also relate the subject to current research on biological systems. This course is based on a concept developed at Harvard a decade ago.
Students in this course are expected to solve mathematical equations, write numerical programs in python, and run experiments. Grades are given on lab reports for the 6 labs, as well as a final project.
* Occasional tastings may be given, however they are not mandatory. There is no attention to Kosher, vegetarian, vegan etc.
* Meat may be used in some of the demonstrations.
Full Syllabus
