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Baking Chemist’s Apprentice

Saturday, June 4, 2016
10:00 am - 11:30 am

Every dessert menu is covered in science: chemistry to be exact! Bring your appreciation (and appetite) for the perfect slice of pie when you step into the kitchen at Four & Twenty Blackbirds Bakery with NYU chemist Danielle Vellucci. Through starch and heat experimentation, dig into just what makes a crust and filling so delicious, and how the tiniest factors can make a world of difference when it comes to taste.

Note: This is a student-only program for kids in the 4th grade and up. Parents/Guardians should drop off their children for this one-hour event.

Supported by the Bezos Family Foundation. 

Participants

Danielle VellucciChemist

Danielle Vellucci is a clinical assistant professor of Chemistry at New York University. She studied chemistry at Boston College and earned a Ph.D. in organic chemistry from the University of California, Irvine. Her research focused on using chemical cross-linkers to study the proteasome.

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