Amy Rowat is an assistant professor at the University of California, Los Angeles. Originally from Canada, she studied physics and various other subjects at Mount Allison University and completed her graduate work in Denmark. Following postdoctoral studies at Harvard, Amy joined the faculty at UCLA, where she has established her laboratory that focuses on understanding the mechanical properties of soft biological materials. In addition to her commitment to research, Rowat has also pioneered the use of examples from food and cooking as vehicles for teaching sophisticated physics concepts to a general audience. She is co-developer of the first annual Harvard Science & Cooking course, and is founder and director of Science & Food, an organization based at UCLA that promotes knowledge of science through food and food through science.