Fred Caporaso, Ph.D., Offers ‘Tasteful’ Insight in “Fine Cooking” He might not cook, but Dr. Caporaso's research has taken him everywhere.
He’s no cook. “I can boil water for pasta,” says Fred Caporaso, Ph.D., food science professor, Schmid College of Science. But Dr. Caporaso, whose expertise has taken him everywhere from the labs of Baskin-Robbins to the set of MythBusters, is the featured expert in a full-page story on the science of professional food tasting in the