The Science of Food – LA Times

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“Science and Food: The Physical and Molecular Origins of What We Eat,” is a course taught by Amy Rowat, UCLA assistant professor of Integrative Biology and Physiology, in which students explore such topics as food’s texture and flavor from a scientific perspective. As part of the course, Rowat also hosts public “Science and Food” events featuring top chefs.

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UCLA life scientists present new insights on climate change and species interactions

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Van Savage, UCLA assistant professor of Ecology and Evolutionary Biology and of Biomathematics, and former UCLA postdoctoral researchers Anthony Dell and Samraat Pawar have shed new light on how climate change will affect interactions between species. This knowledge, they say, is critical to making accurate predictions and informing policymakers of how species are likely to be impacted by rising temperatures.

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Bird Songs and Satellites

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A team led by Thomas Smith, director of the UCLA Center for Tropical Research and a professor of Ecology and Evolutionary Biology, found that data from satellites, when combined with traditional field studies, could help predict the variations in singing by a common songbird. The finding could lead to a better understanding of the evolution and variation of animal species.

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