Bryan Le

Bryan Le

Bryan is a PhD student in the Department of Food Science at the University of Wisconsin-Madison under the Science and Medicine Graduate Research Scholars program, with an MA and BS in Chemistry from the University of California, Irvine. He is currently investigating the biological and chemical mechanism of action for the health benefits of garlic and onion consumption. He serves as the assistant editor for the Science Meets Food blog, sponsored by the Institute of Food Technologists.