James Cooper holds a Ph.D. in organic chemistry from Ohio State University and and A.B. from Oberlin College. He taught chemistry at Tufts University and worked in IBM’s Research Division for 25 years. He is the author of 19 books and over 1000 articles on food and food science. He is the father of 2 children, a factoid that clearly increases his credibility. His most recent book is Food Myths Debunked.