Barbara Cerf-Allen

Freelance Scientific writer Barbara Cerf-Allen holds a PhD in Food Science and worked for more than ten years as a researcher in a Californian university investigating the central mechanisms involved in taste and smell (most articles were published under the name Cerf-Ducastel). She also holds an engineering degree and a Master’s degree in Food Science from a French school (Grandes Ecoles), which give her a unique perspective on the world of food industry.