Harold McGee

Harold McGee studied at Caltech and at Yale, and since 1980 has been writing about the science of food and cooking. He’s the author of the award-winning book On Food and Cooking, a visiting lecturer in Harvard University’s course “From Haute Cuisine to Soft Matter Science,” and a former columnist for The New York Times. He’s been named food writer of the year by Bon Appétit magazine and to the TIME 100, an annual list of the world’s most influential people. Companies advised: Senomyx, Impossible Foods, SCiFi Foods.