Michael P. Brenner
Michael P. Brenner | |
|---|---|
Fluid Mechanics | |
| Institutions | Harvard University |
| Doctoral advisor | Leo Kadanoff |
Michael P. Brenner is an American applied mathematician and physicist.
Biography
Brenner earned a bachelor's of science degree in physics and mathematics at the
Research
Brenner's research uses methods in applied mathematics to address wide-ranging problems in science and engineering, especially those relating to
Teaching
Michael Brenner created the popular Harvard course, Science of the Physical Universe 27, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.” The course explores the physical and chemical properties of matter through the lens of cooking science, and incorporates cooking and eating into lab sections. Weekly lectures feature prominent chefs and food experts in the field of “molecular gastronomy”, a discipline that uses science to re-engineer food.[4][5]
References
- ^ "Faculty: Michael P. Brenner". Harvard University Department of Physics. Retrieved October 22, 2018.
- ^ "Michael P. Brenner". John A. Paulson School of Engineering and Applied Sciences. Retrieved 22 October 2018.
- ^ "Michael P. Brenner Research". John A. Paulson School of Engineering and Applied Sciences. Retrieved 5 March 2022.
- ^ "Science of Cooking Proves To Be 'Haute' Draw for Undergraduates | News | The Harvard Crimson". www.thecrimson.com. Retrieved 2024-04-04.
- ^ "Home". Science and Cooking. Retrieved 2024-04-04.
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