Culinary scientist and author, Guy Crosby has dedicated nearly all of his adult life to the study of organic chemistry and food science. Before joining Cook's Illustrated in early 2005, Guy worked for the FMC Corporation, first in the Agricultural Products Division and later as Director of R & D. In the mid-1990s, Guy moved to Massachusetts where he served as the Vice President of R & D for Opta Food Ingredients, Inc. Guy's passion for science and cooking has been the driving force behind a career that includes serving as a guest lecturer for institutions such as the Harvard T H Chan School of Public Health and Framingham State.
As part of the Cook's Illustrated team, Guy has recorded segments for the TV program, "America's Test Kitchen" on the science of cooking. He has also delivered lectures on food science and food chemistry. In the Fall of 2016, he organized a symposium titled "Trends in Cooking Science" for the 248th meeting of the American Chemical Society in San Francisco. As of January 2017, Guy has published 45 scientific paper and is the coauthor of Cook's Science and The Science of Good Cooking.
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