America’s Test Kitchen Science Editor, Dr. Guy Crosby, Discusses “The Chemistry of Cooking” at Ursinus College

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.