Dr. Kent Kirshenbaum is an Associate Professor of Chemistry at New York University. In 2007, Kent’s collaboration with a diverse group of scientists, chefs, journalists, designers, and food enthusiasts along with pastry Chef Will Goldfarb resulted in the formation of the Experimental Cuisine Collective. This science outreach program is employing techniques and concepts from both the humanities and sciences to examine the properties, boundaries, and conventions of food. Kent is also known as an investigative chemist, has published many research articles and has appeared on episodes of the Food Network’s “Food Detective” program. He was a Postdoctoral Fellow at California Institute of Technology, received his PhD from University of California, San Francisco, and his BA from Reed College. Dr. Kirshenbaum teaches courses in Biochemistry at NYU. His research interests include Bioorganic Chemistry, Biomimetic Chemistry, Protein Conformation and Dynamics, and Macromolecular Design.