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The Food Lab

Harold McGee, the (somewhat reluctant) “godfather of molecular gastronomy,” talks to us about the first workshop that brought cooks and scientists together, how it came to be, and how the science of cooking became popular. by April WhiteEric MilletteCaltech...

Corporations Could Be the Best Weapon in Combating Climate Change

An essay by Nicola Peill-Moelter (PhD ’97), Director of Sustainability Innovation at VMware. by NIcola Peill-MoelterEdmon De HaroTHERE IS THIS POPULAR, long-held notion that business and the environment are at odds. That conservation is a fight against capitalism and...

Paul P. Craig

Graduation Year:[ba_dual_button btn_alignment="center" btn_a_text="Go Back" btn_a_link="" btn_b_text="Home" btn_b_link="" button_gap="10px" _builder_version="4.25.2" _dynamic_attributes="btn_a_link,btn_b_link" _module_preset="default" custom_btn_a="on"...

Watson Lecture: Tapio Schneider

Bill Iwan

BS ’57 | MS ’58 | PhD ’61

Henri Dopchie

Henri Dopchie

MS ’51

Roy A. Keir

BS ’52

Max Garber

(BS ’48)

Frank A. Fleck

(BS ’42)

Lt. Col. Harold O. Bergman

(MS ’48)

Floyd R. Ault

(MS ’69)

Elden R. Geib

(BS ’42)

Bruce W. Dunbar

( BS ’37 )

Douglas C. Atkins

(MS ’49)

Benjamin L. Austin

( BS ’46 )

David M. Benenson

( MS ’53, PhD ’57 )