This is Food Science Club! The objective of this club is to impart knowledge about the science – and to some degree history/context – of the food everyone cooks and eats to its members and the Penn community. As a scientist by training, I've used food science to better inform me in order to achieve a more-delicious end result in the kitchen. But not only this! Food science can empower anyone with the knowledge of how to troubleshoot while they're cooking. What if an ingredient isn't available? Is there an alternative ingredient or technique that can supplement? Are there steps taken while cooking that are superfluous, or are there steps that should be added to improve the quality of the food? Understanding food science can also enhance one's ability to appreciate food at a restaurant. Cooking is often seen as a chore, and the passion for it has subsided greatly over time. My goal is to bring back some of the excitement of cooking by way of deeper understanding. So come along! This club is a student group associated with the University of Pennsylvania.