I am a food engineer. My research focuses on designing technologies to improve food and cooking in extreme environments.

I am based at Harvard University, where I am in the second year of a PhD program in the Experimental Soft Condensed Matter Group at the School of Engineering and Applied Sciences. I am a NASA Space Technology Research Fellow.

Previously, I was the food scientist at Modernist Cuisine for 5 years, where I led technical R&D on the 5-volume Modernist Bread. I taught and developed curriculum on the science of cooking at Harvard and UCLA and have also been useful to Fundacio Alicia, the Nordic Food Lab, and Black Sesame Kitchen.

You can contact me about my work at