I'm a leader of SEAS InTouch, a peer advising group working with students and administration to effect culture change in our corner of academia. I share some of my lowest and highest points of grad school on the StoryCollider podcast (starting 14'45").
I'm also active in the Harvard Mountaineering Club, where I build initiatives and processes that make climbing more accessible to women of color and other under-represented groups.
I consult for companies and start-ups that occasionally require insight into the interplay of food, hardware, and the cook/user/eater. To discuss consulting work, contact me at zhou6(at)fas.harvard.edu
From 2012 to 2017, I was the food scientist at Modernist Cuisine, an R&D-lab/publishing-house in Seattle founded by Nathan Myhrvold, former CTO of Microsoft.
I designed and conducted experiments that established the scientific groundwork for the recipes and techniques covered in our books. I managed a team of research assistants, coordinated experiments with chef colleagues, and collaborated with the editorial team on science communication.
Our work culminated in the publication of Modernist Bread, a 5-volume book on the science and art of bread, in November 2017. It won a James Beard Award and an IACP Award in 2018.
Press for Modernist Bread: NY Times, WSJ, Physics World, The New Yorker, Wired.