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Welcome to Amherst!
by William Sweet
In Patricia O’Hara’s popular new introductory chemistry course, the periodic table of elements includes nitrogen, mozzarella and prosciutto.
“Molecular Gastronomy and Food Science: From Test Tubes to Taste Buds” looks like a cross between a cooking class and a science lab—and that’s the point, said O’Hara, the Amanda and Lisa Cross Professor of Chemistry.
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