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Science & Cooking Public Lecture Series

Desserts and Chocolate

Enric Rovira (@enrovira), Master Chocolatier, Barcelona, Spain

Ramon Morató (@ramonmorato_), Master Chocolatier, author of “Chocolate” and “Four in One”

Nov 11, 2019

The Science & Cooking Public Lecture Series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS), is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter;” however, public lectures do not replicate course content.

  • Doors open at 6:30 p.m.
  • Seating for all lectures is first come, first seated
  • Each presentation will begin with a 15-minute lecture about the scientific topics from that week’s class by a faculty member from the Harvard course
  • The lectures are free and open to the public

Pia Sörensen, and Dave Weitz


Patricia Jurado Gonzalez

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