Knowledgeable food scientist, marketer and food-tech writer
From early times I knew I wanted to be in the sciences. Wanting to share what I knew with others came later. I was a child of the seventies, fascinated by the great scientific achievements of the time- the moon landing, the discovery of the DNA double helix and the beginnings of the spectacular and exponential IT age. My Baby Boomer colleagues and I can remember when a main frame occupied an entire room!
Science to me was the discovery of new truths. What could be more exciting? I was in my freshman year at the University of Massachusetts when I found Food Science and Technology. The idea of bringing together an array of sciences like biochemistry and microbiology and applying them all to something essential to everyday life- FOOD- was fascinating. I was hooked.
The desire to know more propelled me through a MSc. degree and the desire to do more with the knowledge I had motivated me to continue with an MBA. Through my career I have been involved with new food development and processing from the bench/plant levels to the corporate office. I have worked with the food quality, safety and regulations. I have assessed food from the viewpoint of aesthetics and nutrition. As well, I have met some wonderful people, both foodies and techies.
Some would say I “switched teams” when I became involved with food as a marketable product. At that point I conducted and analyzed market research, developed promotional programs and supported young food companies with guidance in writing business plans and applying for grants. I have had the benefit of seeing food from the perspective of industry, academia and government and as an independent consultant to all three groups. For more on my background, see my affiliated company.
My time as a teacher was the catalyst for my Big Eureka Moment: the moment when I realized I wanted to write about what I knew. Teaching requires being a showman first. I found that I had to capture the attention of the audience before trying to communicate the message. Teaching also requires presenting the message in an understandable way. Trying to entertain and inform means sometimes stretching to the limit to balance creativity with content.
My successful presentations were rewarded with positive and interactive responses from my students. There is no better reward for a teacher. And there is no better reward for a writer than the same response from the audience for a well-crafted communication. That’s why I write and that’s why I can help you. I am writing for the love of the field, for the commitment I have to food science and for the opportunity to help those involved with food to succeed in their efforts.