Driven by a passion for food science, Bryan pursued a PhD in Food Science at the University of Wisconsin–Madison, where his research focused on the biological effects of savoury flavours.
During his doctoral studies, he deepened his expertise in the science of taste and flavour and authored 150 Food Science Questions Answered, published shortly before completing his dissertation.
Following graduation, Bryan applies his scientific expertise as a food science consultant, supporting start-ups and food industry companies with innovation, product development and evidence-based solutions.
Personalized nutrition has been around for a long time, but technology has brought it mainstream Dietitians have been doing personalized nutrition counseling for decades, but evolution of technologies and interest in food has brought personalized nutrition to the mainstream spotlight. This began with diet and activity trackers like MyFitnessPal, but has evolved to programs like…
Dietary fibre has become an important functional ingredient in recent times due to growing consumer interest in the many health benefits of fibre touted by the scientific community (Anderson 2009). Fibre has been recently defined by the FDA as “non-digestible soluble and insoluble carbohydrates (with three or more monomeric units) and lignin that are intrinsic…
