Supported by the following organizations
This is to certify that Beatriz Basso successfully completed and received a passing grade in SPU27x: Science & Cooking: From Haute Cuisine to Soft Matter Science a course of study offered by HarvardX, an online learning initiative of Harvard University.
Noted by
Michael Brenner
Glover Professor of Applied Mathematics and Applied Physics Harvard University
David Weitz
Professor of Physics & Applied Physics Harvard University
Pia Sörensen
Preceptor of Science and Cooking at the School of Engineering and Applied Sciences Harvard University
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- Verified Certificate Issued October 7, 2015
- Valid Certificate ID 7af86d4f136c4dcf94337e2521b1e797