“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.

Goldberg, UCLA distinguished professor of molecular, cell and developmental biology, was BRIEFLY quoted Sunday in a Los Angeles Times article about the labeling of genetically modified foods.