Cesar Vega holds a Ph.D. in food science, a culinary degree from Le Cordon Bleu, and is a senior scientist at Mars Botanical, a division of Mars, Inc. He has consulted with several avant-garde restaurants on aspects relating to science-based cooking. He also regularly teaches seminars on the relation between science and cooking. Job Ubbink is a senior consultant at Food Concept and Physical Design in Flüh, Switzerland. Trained as a physical chemist and biophysicist, he holds more than twelve years of R&D experience in the food industry, and along with his research on food material science and food biophysics, he is a passionate cook devoted to developing sustainable food practices and culture. Erik van der Linden is professor of physics and the physical chemistry of foods at Wageningen University. From 1991 to 1997, he worked at the interface of science and industry at Unilever Research in the Netherlands and in the United States, leading innovation projects on structural and sensory aspects of detergents, cosmetics, and foods. He earned his M.Sc. degree in theoretical physics and his Ph.D. at Leiden University and was awarded a postdoctoral fellowship at Emory University, where he focused on the stability of oil in water emulsions.