Professor of Physics and Applied Physics, John A. Paulson School of Engineering and Applied Sciences and the Department of Physics
David Weitz is a Professor of Physics and Applied Physics, at the John A. Paulson School of Engineering and Applied Sciences and the Department of Physics. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague Michael Brenner and chef Ferran Adrià. His research group studies the science of soft matter materials as well as biophysics and biotechnology.
