Everyone eats. This simple fact makes food a fascinating topic of human creativity and scientific inquiry throughout the world. Culinary innovations are a source of new sensations and pleasures. Increasingly, however, necessity is driving new revolutions in food systems globally. Ideally, emerging technologies will feed a crowded world while utilizing more sustainable practices. Astonishing discoveries are enabled by a consideration of the molecular characteristics of our food and the chemical transformations associated with cooking. This talk delves into the modern kitchen to learn how chemists and chefs are working together to create delicious new meals and perhaps even helping to heal the planet.

Speaker

Kent Kirshenbaum, Professor of Chemistry, NYU