Kent Kirshenbaum is a professor in the Department of Chemistry at New York University. Kirshenbaum obtained his Bachelor’s degree in Chemistry at Reed College in Portland, Oregon. He conducted his PhD studies in Pharmaceutical Chemistry at the University of California San Francisco and his post-doctoral studies in protein chemistry at the California Institute of Technology in Pasadena. At NYU, he co-founded a science outreach program, “The Experimental Cuisine Collective” with Professor Amy Bentley (Food Studies) and Chef Will Goldfarb (Pastry). Kirshenbaum has appeared on the Food Network, the Cooking Channel, the Science Channel, the Discovery Channel, Sid the Science Kid (PBS), and at the Wellington-on-a-Plate Festival. He has served on the Scientific Advisory Boards for the Good Food Institute and for Beyond Meat.