Our Faculty

Professor Myrna Simpson
John Polanyi
Professor Ulrich Krull
Professor Dwight Seferos
What is the Maillard reaction and how does it change the way we taste meat?
Professor Patrick Gunning
Graduate student Hyung Yoon with Professor Mark Lautens of chemistry
Ruby Sullan
Professor Cynthia Goh
Profesor Patrick Gunning

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