I initially started this blog to stay in touch with family and friends as they are all over the world. Now I have kept it for over two years, I realize that few of them read this so I post what I am interested in. This means there are a variety of posts mostly about food science and chemistry; being a woman in science, knitting, my cat, and my photographs.
I am a food chemist. As well as science, I like gardening, knitting, reading, music, and cooking.
Looking at the comments, I need to add this:
I cannot help you develop your new food product. Nor endorse your product. As a consultant my expertize is in shelf life studies especially ingredient stability, Maillard browning and reaction kinetics. However, you need to contact me professionally for this service, for which there may be a fee.