The Science of Food – LA Times

“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.

School Dangers and Cyber-bullying

A column in today’s Los Angeles Times about the dangers kids face at school cites a study led by UCLA psychology professor Jaana Juvonen that found that nearly three in four teenagers had been bullied online during a 12-month period.