In the Chemist's Kitchen: Teaching Science with Food

Submitted on Wednesday, 3/26/2014, at 5:09 PM

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.

Ellie Swain Ballard '95

Submitted by Ellie Swain Ballard

The low down...

Work: I am currently the Director of Class and Constituent Programs in the Office of Alumni and Parent Programs here at Amherst. I work with the 25th Reunion class, help to develop programs and initiatives that connect Amherst alumni and students with one another in new ways and oversee our online initiatives.

What I like to do in my free time: Free time? What's that? With 2 kids-see photos page- and a full time job free time is hard to come by!