The Books

If you’re studying food science — or seriously thinking about it — this is the book that maps out where it can actually take you.

I co-edited this book with my PhD advisor, Richard Hartel, and colleague Christina Klawitter. It covers every step of a food science career: which classes to take, how to land an internship, what to expect from your first job, how to navigate corporate versus startup environments, and where the field is heading. The second edition added nine new chapters on topics like food systems, sustainability, food waste, and entrepreneurship.

Thirty-three chapters. Perspectives from dozens of contributors who are actually working in the industry. Written for students — by people who remember what it was like to be one..

Turns out candy is basically a chemistry lab with better marketing.
This is my attempt to show kids the real science hiding inside their favorite sweets — through coloring pages, fun facts, and experiments they can try at home. Each page pairs a coloring illustration with a real food science concept: the sugar crystals that form rock candy, the carbon dioxide bubbles that make Pop Rocks pop, the emulsification that keeps chocolate smooth.

It’s designed for curious kids who like to know why — the kind of kid who takes something apart to see how it works. And maybe for the adults coloring alongside them.