When Guy Crosby ‘64 thinks of Brussels sprouts, he’s not picturing what they’ll be a side dish to. Instead, Crosby is thinking of how their amino acids react to their sugars as part of the chemical reaction of cooking.   Since graduating from UNH in 1964 with a degree in chemistry, his career has focused on the science of food— specifically how chemistry plays an important role not only in how our bodies deal with the food we eat but also in the preparation of the food itself. Crosby has worked for many years in food-related research and development, and is co-author of the popular Cook’s Illustrated books “The Science of Good Cooking” and “Cook’s Science”.   Check out the latest edition of UNH Magazine to read more about Crosby’s story at the link in stories.   #ThisIsUNH #UNHAlumni #FoodScience #Chemistry