What is the science behind the perfect pizza? Check out the Science and Cooking lecture series to find out

Next week, the popular Science and Cooking Public Lecture Series kicks off its 15th year at Harvard University. The series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. Each presentation will begin with a short lecture from a Harvard faculty member about a related scientific topic, followed by a presentation from the chef — often with tasty samples.

The lectures are free and open to the public.

This year’s Science and Cooking series will open with a deep dive into the science of flavor, featuring Arielle Johnson, author of Flavorama and co-founder of the Noma Fermentation Lab, and author Harold McGee. Other lectures will explore topics such as how to make the perfect sauce with local chef Karen Akunowicz, chef and owner of Fox & The Knife Enoteca; phase transitions in chocolate with chocolatier and artist Janice Wong; and the science of traditional Mexican cuisine with Daniela Soto-Innes, chef at renowned restaurants Cosme and Atla in New York City, who was named the World’s Best Female Chef 2019.

This year’s series also include returning favorites including an outdoor lecture on the thermodynamics of barbeque with pitmaster Bryan Furman and the science of sugar with chef Joanne Chang of Flour and Myers & Chang.

Other presenters this year include Alex Atala, chef and owner of D.O.M. restaurant in São Paulo, which was named among the World’s 50 best restaurants 2022; Giorgia Caporuscio, master pizzaiola at Don Antonio in New York City; and Kyo Pang, founder of the Malaysian café Kopitiam in New York City.

Science and Cooking is organized by the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and is based on the Harvard course “Science and Cooking: From Haute Cuisine to Soft Matter Science”.

The full schedule can be found on the Science and Cooking Public Lecture Series website.