Members of the public will have the opportunity to learn about the scientific side of the culinary arts during the 2015 Science and Cooking public lecture series. The popular lecture series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.

Now in its sixth year, the series is organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS).

The public lectures are based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but do not replicate course content.

• All talks will take place in the Harvard Science Center (1 Oxford St., Cambridge, Mass., Hall C) and begin at 7 p.m., unless otherwise noted
• Each presentation will begin with a 15-minute lecture by a faculty member from the Harvard course, which will discuss one of the scientific topics from that week’s class
• Seating for all lectures is first come, first seated

If you have questions regarding the public lecture series, please contactscience_cooking@seas.harvard.edu.