Mitchell Mattes

Mitchell is currently a junior at Rutgers University completing his Bachelor’s degree in Food Science. His work experience thus far includes a culinary internship at a major hotel, a stint as a pastry chef at a local bakery, and a research and development internship in the application department at an international food ingredient company.

  • Food Studies

    Food Studies: Are you a super-taster?

    Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Imagine a taste test that is based on genetics — …

  • Food Studies

    Food Studies: What’s up with gluten?

    Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Gluten is what makes bread dought elastic enough to risePhoto: …

  • Food Studies

    Food Studies: the science of cookie texture

    Water activity and moisture migration sound complex, but make all the difference between chewy and crispy cookies.

  • Food Studies

    Food Studies: spaghetti and breadcrumbs, on demand

    Trying to recreate my grandmother’s signature dish has led me to appreciate processed food’s reliable consistency.