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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.
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