Dr. Guy Crosby, science editor at America’s Test Kitchen and co-author of The Science of Good Cooking, will present a talk titled “The Chemistry of Cooking” at Ursinus College on Feb. 20 at 7 p.m. in Pfahler Hall’s Musser Auditorium. The event is free and open to the community.
America’s Test Kitchen includes Cook’s Illustrated and Cook’s Country magazines, and the popular PBS television cooking show America’s Test Kitchen. Dr. Crosby is an adjunct associate professor who teaches a general food science course in the Department of Nutrition at the Harvard School of Public Health. For more than 40 years, he has been a member of the American Chemical Society (ACS); the organization’s Philadelphia Section will hold its February meeting on the Ursinus campus.
Dr. Crosby has published more than 40 scientific papers, and is the inventor on more than a dozen U.S. patents. He developed an early fascination with chemistry in high school and, with help from his father, built a small laboratory in the basement of their home to experiment with the chemistry of food. Dr. Crosby earned a B.S. in chemistry from the University of New Hampshire, and Ph. D. in organic chemistry from Brown University, where he studied the chemistry of cholesterol. Following graduate school, he was a postdoctoral research associate at Stanford University.
He has worked for FMC Corporation, initially in the Agricultural Products Division and then as Director of Research and Development for the Food Ingredients Division, establishing a global network of laboratories in North America, Central America, Europe, and Asia. He was also Vice President of Research and Development for Opta Food Ingredients, Inc., until the end of 2001, culminating more than 30 years in food-related research and development.