Janet Iwasa has changed the way she teaches deadly viruses and it’s all thanks to some animated cheese that appeared in Pixar’s “Ratatouille”.
Ten years ago, a chunk of animated cheese in Pixar’s “Ratatouille” captured the imagination of cell biologist Janet Iwasa. So much so that it changed the way she teaches how deadly viruses work.
The widely loved Academy Award-winning movie revolves around Remy, an aspiring chef who also happens to be a rat. Despite the challenges that poses for his career, Remy throws himself into studying at Gusteau’s, the biggest and best restaurant in Paris. In one scene, diners share sparkling conversation at the posh eatery while adorable Remy munches contentedly on intricately textured cheese in the cobblestone lane outside.
“I told my husband, ‘Look at that cheese, the way the light is bouncing,’” Iwasa says over the phone from Salt Lake City, where she teaches biochemistry at the University of Utah. “I was preventing him from enjoying the movie.”