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Medford/Somerville, Mass – “Enrolled in a course designed by Ioannis Miaoulis, dean of the school’s College of Engineering, these intrepid freshmen are busy cooking their way to comprehension of some key scientific concepts,” writes Bon Appetit magazine. Under the headline “Engineering a Meatloaf,” the profile describes the comparison’s Miaoulis makes between boiling an egg and the thermodynamics of water or between roast beef and semiconductors. Says Miaoulis to Bon Appetit, “Engineering is not just about abstract science, but learning how to translate theories into applications that affect people’s lives.” The publication has a circulation over 1,178,000.
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October’s
Bon Appetit Contains A Taste Of Tufts 