Guy Crosby

Guy Crosby earned a B.S. degree in chemistry from the University of New Hampshire, and a Ph. D. degree in organic chemistry from Brown University, followed by two years of postdoctoral study at Stanford University. Crosby combined his expertise in organic chemistry with food science working with companies ranging from startups in Silicon Valley to the FMC Corporation, initially in the Agricultural Products Division, and then as Director of R&D for the Food Ingredients Division, establishing a global network of laboratories in North America, Central America, Europe and Asia. He completed his business career as Vice President of R&D for Opta Food Ingredients, Inc., capping off more than thirty years in food-related research and development at the end of 2001.

Instead of retiring, he began teaching food science in the Department of Nutrition at the Harvard School of Public Health in 2003, and shortly thereafter with the Department of Chemistry and Food Science at Framingham State University, where he taught courses in chemistry and food science. He continues to teach as an adjunct associate professor at Harvard. Looking for new avenues to combine science with his enthusiasm for cooking, he now works with Cook’s Illustrated magazine as its science editor. Crosby has recorded a number of science segments for the magazine’s PBS television show, “America’s Test Kitchen (ATK),” as well as providing the science commentary for ATK’s new radio program on NPR. Crosby is a professional member of the American Chemical Society (46 years), Institute of Food Technologists and American Society for Nutrition. He is also an external advisor for the first of its kind EcoGastronomy program at the University of New Hampshire, and a member of the newly formed Food Task Force for Boston’s Museum of Science. In 2013 Crosby was approved as a Certified Food Scientist (CFS) by the Institute of Food Technologists. Crosby has published 44 scientific papers, is the inventor on 17 U. S. patents, and co-author of The Science of Good Cooking, published in October 2012.