From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

Arielle Johnson, Ph.D. ’14, is an established food scientist, advising restaurants and food manufacturers internationally. (Courtesy photo) Arielle Johnson, Ph.D. ’14, knew she wanted to study food ...