SAVE THE DATE:
Splash Spring 2016 is April 9-10

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For Splash Students

  • Registration opens on 3/16 at 7:30pm.
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  • Student Guide

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ESP Biography



BRIAN CHAU, Food Science Mercenary




Major: Not available.

College/Employer: The Helmsman Group

Year of Graduation: Not available.

Picture of Brian Chau

Brief Biographical Sketch:

Any time is Chau Time, as long as I am here; food scientist, fungal fanatic and charismatic chemist all under one name, Brian Chau at your service.

Former Splash-ian turned into Splash teacher after graduating from UC Davis in Food Science and Technology.



Past Classes

  (Clicking a class title will bring you to the course's section of the corresponding course catalog)

L4479: How to Talk Your Way into a Job. in Splash Fall 2015
We need to talk. Those are words you generally don't want to hear. Seriously, we need to talk about talking...or should I say, networking? So, let us practice networking and pick up a few tips on business etiquette, the interview process and the elevator pitch. If time permits, we can discuss about LinkedIn etiquette along with e-mails, thank you notes and other business etiquette.


B4480: Food Product Development in Splash Fall 2015
You walk down the aisle of a supermarket and you stumble upon these weirdly flavored chips. Ever wonder how someone's crazy idea is put from concept to product? Culinary arts + food science = AWESOME PRODUCT DEVELOPMENT. You take science and add it to cooking and bam, that delicious or sometimes bizarre flavored chip comes to a store near you.


B4481: Crash Course to Food Science in Splash Fall 2015
Let us openly discuss food science in all its forms and functions from food chemistry to food safety, food technology to sensory science and from school to jobs/more schooling. We will discuss some current trends in food science and technology, especially, with the growing news of Big Food and food entrepreneurs from the tech world. We will use C-mapping tools to develop a concept map in cataloging ideas and for you to take home. Most importantly, we will have a better understanding of what is food science and what it can be. Join me on this adventure because it might be a crazy ride. Bring a helmet, if you think this food science talk is risky!


B4495: In Depth Food Science! in Splash Fall 2015
We will be discussing more about food science in depth just as the title of this class suggests. There will be a refined list of topics to choose as we explore the science in food. I hope you are hungry for knowledge because we are going to bring "food for thought" to life.


B4077: Crash Course to Food Science in Splash Spring 2015
Let us openly discuss food science in all its forms and functions from food chemistry to food safety, food technology to sensory science and from school to jobs/more schooling. We will discuss some current trends in food science and technology, especially, with the growing news of Big Food and food entrepreneurs from the tech world. We will use C-mapping tools to develop a concept map in cataloging ideas and for you to take home. Most importantly, we will have a better understanding of what is food science and what it can be. Join me on this adventure because it might be a crazy ride. Bring a helmet, if you think this food science talk is risky!


B4078: Culinary Science & Product Development in Splash Spring 2015
You walk down the aisle of a supermarket and you stumble upon these weirdly flavored chips. Ever wonder how someone's crazy idea is put from concept to product? Culinary arts + food science = AWESOME PRODUCT DEVELOPMENT. You take science and add it to cooking and bam, that delicious or sometimes bizarre flavored chip comes to a store near you.


L4080: How to Talk Your Way into a Job. in Splash Spring 2015
We need to talk. Those are words you generally don't want to hear. Seriously, we need to talk about talking...or should I say, networking? So, let us practice networking and pick up a few tips on business etiquette, the interview process and the elevator pitch. If time permits, we can discuss about LinkedIn etiquette along with e-mails, thank you notes and other business etiquette.


B4102: Flavor Flav Got Nothin' on Flavor Chemistry. in Splash Spring 2015
We will go through chemical reactions that create flavors like good ol' Maillard-Browning. We will talk about aromatics, interaction with our senses, namely aroma and taste. We will go into details about the analytical equipment and theories behind taste and flavors. We will definitely disprove the idea that tastebuds are segmented into parts of the tongue. Flavor compounds and their groupings followed with tastings of our own and little experiments with some food in our mouths, we definitely can enjoy flavors.


B3757: Food Science! in Splash Fall 2014
An Introduction to the world of food science! Basics:What is food science? What do I do with a food science degree? What jobs are there for me? Depth: Trends in food science, what to expect from a food science program, what food science programs have to offer


S3759: Food Culture: Miracle berries and more! in Splash Fall 2014
Let us dive into the the concept of food culture! First off, a tasting of miracle berry tablets. These miracle tablets allows you to perceive sour taste as something sweet! Don't worry, the effects aren't permanent. Through this tasting and more, we discover the mysteries of our perceptions on food.


S3761: Food Issues through the lens of Sociology in Splash Fall 2014
Food issues are more of a problem nowadays? Why is that more people are aware of the problems of our broken food system such that the phrase "hacking the food system" arose? What about the organic and sustainability movement? Is that making a difference? Let's talk about food issues in a sociological context. How do we define food issues? Relationships between the "system" and the "consumer".


B3762: Culinary Science in Product Development in Splash Fall 2014
You walk down the aisle of a supermarket and you stumble upon these weirdly flavored chips. Ever wonder how someone's crazy idea is put from concept to product? Culinary arts + food science = AWESOME PRODUCT DEVELOPMENT. You take science and add it to cooking and bam, that delicious or sometimes bizarre flavored chip comes to a store near you.