The molecules we eat: Amy Rowat at TEDxUCLA





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Published on Dec 13, 2012

Amy Rowat is Assistant Professor at in the UCLA Department of Integrative Biology & Physiology, and member of the UCLA Bioengineering Department, Jonsson Comprehensive Cancer Center, Business of Science Center, Broad Stem Cell Research Center, and Center for Biological Physics. Rowat completed her training at Mount Allison University, Canada (B.Sc. Honors Physics; B.A. Asian Studies, French, & Math), the Technical University of Denmark (M.Sc. Chemistry), the University of Southern Denmark (Ph.D. Physics), and Harvard University in the Department of Physics/Division of Engineering & Applied Science and Brigham Women's Hospital.

In addition to her commitment to research, Rowat has also pioneered the use of examples from food and cooking as vehicles for teaching sophisticated physics concepts to a general audience. She is the co-developer of the first annual Harvard Science & Cooking course, and is founder and director of Science & Food, an organization based at UCLA that promotes knowledge of science through food and food through science. Rowat has published numerous articles and patents, and has received numerous honors and awards, including being named a Hellman Fellow and Human Frontiers Cross-Disciplinary Fellow.

About TEDx, x = independently organized event

In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized. (Subject to certain rules and regulations.)


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