The Food Scientist Who
Makes The
Complicated Simple
Hi, I'm Abbey — PhD food scientist, educator, YouTuber, and consultant. I help food entrepreneurs build better products and curious people actually understand what's in their food.
As Featured In
Work With Me
Building A Food Product? Let's Make Sure It Actually Works.
Independent, Science-Based Consulting For Food Entrepreneurs And Startups — From First Concept To Finished Product.
Most food entrepreneurs don't have a food scientist on staff. That's where I come in. I work directly with founders and small food companies who are bringing a new product to market and don't want to learn everything the expensive way.
I'm not attached to any supplier or manufacturer. My only job is to help you make better decisions — on formulation, ingredients, shelf life, manufacturing, and packaging — so your product gets to market right the first time.
How I Support
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Concept Development
Your idea, refined. We'll pressure-test your product concept against consumer expectations and market reality before you invest further.
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Formulation & Recipe Optimization
I take the time to understand your vision and craft a formula that meets your goals — taste, texture, stability, and shelf life — without cutting corners.
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Ingredient Sourcing
Quality matters from the start. I'll help you identify the right ingredients and suppliers so your product is consistent, scalable, and built to last.
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Process Development
From pilot batch to production, I'll help you develop efficient, scalable processes that keep your product performing the way it should — at any volume.
Product Categories I Work In
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Dairy & Dairy Alternatives
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Confectionery
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Pet Food
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Dietary Supplements
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Beverages
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Packaged Food Products
From Concept To Shelf
Your success is my success. With a PhD in food science, postdoctoral research experience, and years of consulting, I'm not just here to give advice — I'm here to be your partner. I genuinely care about getting your product right. Here's a look at some of the products I've helped bring to life.
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Functional Chocolate Squares — 72% Cacao With Creatine And 12 Essential Vitamins
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Crispy Rice Treats — Private Label Product Sold Nationally At Walmart
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Buffalo's Best Sponge Candy — Award-Winning Artisan Confectionery, Featured On Food Network
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Premium Wisconsin-Made Gelato Using Traditional Italian Techniques And Natural Ingredients
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Innovative Convenient Pasta Dish — Quality Without Compromise
Here's Where To Start
Whether you're building a food product or just curious about what's in your food — there's something here for you.
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Consulting
Work With Me - Need a food scientist in your corner? I help food entrepreneurs and startups develop better products — before small problems become expensive ones.
See How I Can Help -
Books
Books - From academic guides to food-themed kids' books — I've written and edited across the range.
Browse My Books -
Blog
Blog & Resources - From bioengineered foods to food chemistry — the blog answers the questions people actually have about food.
Read The Blog -
YouTube
YouTube & Media - I've been making food science videos since 2020. Come for the curiosity, stay for the chemistry.
Watch On YouTube
The Books
I've Put What I Know Into Print.
I've spent time on both sides of the desk — as a researcher and as a teacher — and I've put that experience into print. My books range from an academic guide to food science careers, to food-themed content for curious kids. There's probably something here for you, whatever stage you're at.
Browse My BooksWatch & Learn
157,000 Subscribers Come To Learn. You're Welcome Too.
Since 2020, I've been making food science videos that actually try to explain things — not just show pretty food. The channel has grown to 157,000+ subscribers and 4 million views, covering everything from why carbonated water burns your throat to how global warming is changing your morning coffee. Come curious. There are 289 videos waiting for you.
Visit The YouTube & Media Page
The Blog
Where Food Questions Get Real Answers.
Food is full of questions most people never get a straight answer to. The blog is my attempt to fix that — covering food chemistry, food investigations, manufacturing science, and the everyday things you probably wondered about but never looked up.
Good for the casually curious. Useful for food professionals too.
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Bioengineered Foods vs. GMO
If you do the grocery shopping for your family, you may have noticed a new word popping up on food…
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Moisture Content in Foods: Wet Basis vs Dry Basis
I remember the first time I learned about moisture content on a wet versus dry basis – I felt like…
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Moisture Content vs. Water Activity: Why the Difference Matters in Food Science
When it comes to water in foods, two values are important to recognize – water activity and moisture content. Both…
