About Me:
I can't really remember a time when I wasn't in the food industry. You see, I am the third generation of my family to work with food. I grew up, literally, in a food manufacturing plant, but that's not my only credential. I hold a Bachelor of Science in Food Technology from The Ohio State University and have almost 20 years of experience in the field.
I spent the first half of my career on the product development bench designing new marinades, glazes, coatings, snack seasonings, soups, gravies, and side dishes. I've served as a trained sensory panelist, written FDA and USDA formatted labels, and performed application work with flavors.
I've spent the second half of my career as a laboratory director involved in technical and regulatory services. I am immersed in the constantly changing world of FDA regulations, DOT regulations, The Bioterrorism Act of 2002, kosher & halal certifications, GMO, BSE, BST, irradiation, MSDS, etc. I am a Certified Food Defense Coordinator and am in charge of Food Security at the company for whom I work.
I have completed my culinary coursework at the esteemed Culinary Institute of America (CIA) so that I can become a Certified Culinary Scientist (still need to take my test). I am a Professional Member of the Institute of Food Technologists, a Food Science & Technology Member of the Research Chefs Association, and a Member of the Women's Foodservice Forum, where I am active in Committee leadership.
In a nutshell, I'm a food geek. So much so that my friends and family encouraged me to share some of this knowledge of food, ingredients, their workings, and this industry with you and anyone else that happens to land on my little corner of the internet.
Why this site:
To expose and refute the junk science and unsound information you see and read daily on television and on the internet spread by purported pundits, unscrupulous marketers, shady advocacy organizations, and uninformed journalists. It is also to share information about the ingredients and processes used to make the foods we all love. Our society is very far removed from its food. It comes in brightly colored, fantastically marketed packaging but too few consumers know how it actually gets from the farm to the family dinner table.
Let's face it - we are a nation of food illiterates.
There are too few people that actually have basic food knowledge and they tend to get their scientific information concerning the food they eat from Alton Brown (whom I admit, I do adore). I'm pretty sure I may be on to something simply because not a day goes by that someone doesn't ask me a food-related question (outside of my work responsibilities).
This website is dedicated to fielding questions, having conversations, and disseminating food-related information to a wider audience. I will endeavor to keep the information interesting, fun, and useful. I'll trust that you'll let me know how I'm doing!
I can't really remember a time when I wasn't in the food industry. You see, I am the third generation of my family to work with food. I grew up, literally, in a food manufacturing plant, but that's not my only credential. I hold a Bachelor of Science in Food Technology from The Ohio State University and have almost 20 years of experience in the field.
I spent the first half of my career on the product development bench designing new marinades, glazes, coatings, snack seasonings, soups, gravies, and side dishes. I've served as a trained sensory panelist, written FDA and USDA formatted labels, and performed application work with flavors.
I've spent the second half of my career as a laboratory director involved in technical and regulatory services. I am immersed in the constantly changing world of FDA regulations, DOT regulations, The Bioterrorism Act of 2002, kosher & halal certifications, GMO, BSE, BST, irradiation, MSDS, etc. I am a Certified Food Defense Coordinator and am in charge of Food Security at the company for whom I work.
I have completed my culinary coursework at the esteemed Culinary Institute of America (CIA) so that I can become a Certified Culinary Scientist (still need to take my test). I am a Professional Member of the Institute of Food Technologists, a Food Science & Technology Member of the Research Chefs Association, and a Member of the Women's Foodservice Forum, where I am active in Committee leadership.
In a nutshell, I'm a food geek. So much so that my friends and family encouraged me to share some of this knowledge of food, ingredients, their workings, and this industry with you and anyone else that happens to land on my little corner of the internet.
Why this site:
To expose and refute the junk science and unsound information you see and read daily on television and on the internet spread by purported pundits, unscrupulous marketers, shady advocacy organizations, and uninformed journalists. It is also to share information about the ingredients and processes used to make the foods we all love. Our society is very far removed from its food. It comes in brightly colored, fantastically marketed packaging but too few consumers know how it actually gets from the farm to the family dinner table.
Let's face it - we are a nation of food illiterates.
There are too few people that actually have basic food knowledge and they tend to get their scientific information concerning the food they eat from Alton Brown (whom I admit, I do adore). I'm pretty sure I may be on to something simply because not a day goes by that someone doesn't ask me a food-related question (outside of my work responsibilities).
This website is dedicated to fielding questions, having conversations, and disseminating food-related information to a wider audience. I will endeavor to keep the information interesting, fun, and useful. I'll trust that you'll let me know how I'm doing!
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