Guy CrosbyGuy Crosby is an adjunct associate professor at Harvard University, and formerly an associate professor in the Department of Chemistry and Food Science at Framingham State University. Prior to his work as a professor he spent thirty years in the foodindustry at FMC Corporation and Opta Food Ingredients, Inc. He is the co-author of The Science of Good Cooking (2012) and Cook's Science (2016). Read More Read Less