<p>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.&nbsp;</p>

Dharm Doshi

Member

Max Waitz

Maximilian Chuang

Samuel Winn

Spencer Gibbs

Emma Gonzalez

Miyu Horiuchi

Gregory Young

Rajnish Gupta

Kevin Wu

David Rich

President

Clary Rodriguez Cruz

Treasurer

Jessica Ocallaghan

Vice President

Shifa Panjwani

Pia Gupta

Kate Wong

Tina Kong

Angelica Dadda

Khloe Lubin

Areeb Alam

Food Science Club

All things food science and context to make you a better cook!

Food Science Club

Children of Food Science Club

Parents of Food Science Club