“THE COOKING SCIENCE GUY” Professor, writer, and editor Guy A. Crosby ’69 PhD, of Weston, Mass.,died on Feb. 3, from multiple myeloma. He was a widely recognized authority in the fields of organic chemistry, food science and technology, and nutrition. After postdoctoral research in the department of organic chemistry at Stanford University, he became an assistant professor there. He spent 30 years with companies engaged in research and development in the manufacturing of pharmaceuticals that included Alza Corp., Dynapol Corp., FMC Corp. and Opta Food Ingredients, before retiring and embarking on a second career. For more than a decade, he was food science editor for PBS’s America’s Test Kitchen and Cook’s Illustrated magazine. He later became food science editor for Christopher Kimball’s Milk Street magazine and PBS’s Milk Street cooking show. He also appeared as a food science expert on America’s Test Kitchen, PBS’s NOVA scienceNOW, and StarTalk. In 2019, he published Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking. He also co-authored The Science of Good Cooking (2012). He was the author of more than 60 scientific papers and held 17 patents in the fields of organic chemistry, pharmaceutical, polymer and agricultural chemistry, food science, and food technology. The Institute of Food Technologists recognized him among its first group of Certified Food Scientists in 2013. He served on the Food Task Force for the Boston Museum of Science and was an advisor for the Culinary Institute of America. He was a member of the Institute of Food Technologists, the American Society for Nutrition, The Culinary Guild of New England, and the American Chemical Society. He is survived by wife Christine Demarkis, daughter Kristin Crosby ’91, a son, a son-in-law, a granddaughter, and two sisters.