Dr. John Coupland is a Professor of Food Science and Undergraduate Program Coordinator at Penn State University, where he studies the fascinating science behind the foods we eat every day.
His research focuses on the physical properties of food, especially fats and emulsions. Emulsions are mixtures of liquids that normally don't mix—like oil and water—and they're found in familiar foods including milk, mayonnaise, and ice cream. Dr. Coupland studies how these ingredients interact and how scientists can use them to influence a food's texture, stability, flavor, and nutritional properties.
Originally from the United Kingdom, Dr. Coupland earned both his bachelor's degree and Ph.D. in Food Science from the University of Leeds. After conducting research in the United States and Ireland, he joined Penn State's faculty in 1998.
Dr. Coupland has also been a leader in the food-science profession. He served as President of the Institute of Food Technologists, an international organization bringing together scientists and professionals working throughout the global food system. He has published more than 100 scientific papers and book chapters and has been recognized by Penn State for excellence in teaching.
One of the most interesting things about food science is that it combines chemistry, physics, biology, engineering, nutrition, and creativity. Food scientists help answer questions ranging from how to make foods healthier and safer to why chocolate melts, why ice cream has a particular texture, and how ingredients can be designed to deliver flavors and nutrients.
When Dr. Coupland joins us, students will learn what food scientists actually do, the science hidden inside everyday foods, how new food products are developed, and how a love of science and food can become an exciting career.
