Demystifying Cooking with Science

CULINARY POINT OF VIEW

Food Technology Magazine | Article

Kelly Hensel

Kelly Hensel

Recipe: Pan-Seared Halibut with Tomato Basil Couscous

After high school, Jessica Gavin attended California Polytechnic State University in San Luis Obispo to study food science. While working as a research scientist for a global nutrition company—where she still works—Gavin enrolled in culinary school and learned how to combine her food science knowledge with her passion for cooking. With her eyes opened to the world of culinary science, Gavin launched her eponymous food blog in 2012 …

Easy Culinary Science for Better Cooking

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About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel

In This Article

  1. Food Product Development
  2. Culinary and Ingredient Trends
  3. Food, Health and Nutrition
  4. Food Product Development
  5. Food Business Trends
  6. Consumer and Marketplace Trends

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