Our Mission

After noticing the inconsistencies in consumer knowledge about food and how these have resulted in a very misdirected conversation, we are hoping to educate consumers about the science that goes into what we eat.  We believe that with a little more education about some of the underlying chemistry, microbiology, engineering and nutrition that enable food research, these ideas will cease to become scary and by promoting this understanding, we can redirect the discourse surrounding our food system.

In each episode of Talking on Eggshells, we pick a food science topic and boil it down (pardon the pun) into a simple explanation.  We will also be joined by a guest who has relevant experience from the food industry to hear about their perspective.

 

Who We Are

We are Alexander Mills and Mitchell Culler, both food science graduate students at the University of Massachusetts.  After meeting as roommates, we naturally started talking about food and, more specifically, the disparity between our understanding and attitudes as aspiring food scientists and the beliefs held by most consumers.  We decided to be a part of the solution. Alex received a bachelors of science in food science from Umass Amherst and served as president of the Umass food science club from 2016-2017.  Mitch completed undergraduate degrees in food science and English from Penn State University, and participated in the 2016 IFT Food Communicators Workshop.