Profile

Polowsky Pat

Pat Polowsky

Science Visualizations
and Web Design

Name:Pat Polowsky
Address:Madison, WI, 53713
Email:contact@patpolowsky.com
I’m passionate about science, food, and education. As of late, most of my time has been devoted to cheese. I enjoy presenting scientific information via graphic illustrations and interactive web pages. Looking to pursue a career in a food science or education related field.

Cheese Color

Cheese Color

Food Science, Web, CSS/JS
Cheese Science Toolkit

Cheese Science Toolkit

Food Science, Web, CSS/JS
Cheese Grading Terms

Cheese Grading Terms

Food Science, Web, CSS/JS
Cheese Crystals

Cheese Crystals

Food Science
Cheese Color

Cheese Color

Food Science
Food Dude Blog

Food Dude Blog

Food Science, Web
Cheese Classification

Cheese Classification

Misc., Web, CSS/JS
Free Fatty Acids

Free Fatty Acids

Food Science, Web, CSS/JS
5 minute ricotta

5 minute ricotta

Food Science
Cheese Flavor Wheel

Cheese Flavor Wheel

Food Science, Data Visualization, CSS/JS
Beer Off-flavors

Beer Off-flavors

Food Science
Cheese Melting Graphic

Cheese Melting Graphic

Food Science, Food Reactions, CSS/JS
Food Science Trivia

Food Science Trivia

Food Science, Web, CSS/JS
RVA Profile

RVA Profile

Food Science, CSS/JS
Viscosity Curves

Viscosity Curves

Food Science, CSS/JS
Poliovirus

Poliovirus

Molecular Modeling
Food Stability Map

Food Stability Map

Food Reactions, CSS/JS
Global Tea Consumption

Global Tea Consumption

Data Visualization
Flavor Profiles in Wine

Flavor Profiles in Wine

Data Visualization
Sugars in Fruit

Sugars in Fruit

Data Visualization
Polyphenol Oxidase

Polyphenol Oxidase

Food Reactions
C-TWO Newsletter

C-TWO Newsletter

Misc.
Halberdier Club Website

Halberdier Club Website

Web
Hilltop Council Website

Hilltop Council Website

Web
Meat Charts

Meat Charts

Misc.
Chlorophyll

Chlorophyll

Food Reactions
Pungency

Pungency

Food Science
Milk Infographic

Milk Infographic

Food Science
Pectin Infographic

Pectin Infographic

Food Science
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Education

Purdue University

Bachelor of Science - Food Science
    • Certificate in Aseptic Processing and Packaging
    • Graduated with Distinction
    • GPA: 3.83/4.00

University of Vermont

Master of Science - Food Science
  • Starting Spring 2017

Experience

Feb 2015 - present

Wisconsin Center for Dairy Research

Cheese Research Team - Research Specialist
Aug 2015 - present

Madison College

Culinary Instructor (Part-time)
Sep 2015 - present

Fromagination

Cheesemonger
Jun 2014 - Feb 2015

Epic Systems

Quality Assurance
May 2013 - Aug 2013

ConAgra Foods

Research, Quality, & Innovation Intern

Sep 2011 - May 2012

Whistler Center for Carbohydrate Research

Hydrocolloid Researcher

May 2011 - Aug 2011

Château Genibon Blanchereau

Viticulture and Enology Intern

Teaching

Workshops & Classes

Molecular Gastronomy 101

Basic techniques in molecular gastronomy for home cooks and chefs

Madison College | Madison, WI

 

Cheese Appreciation

Overview of cheese varieties and common cheese flavors; science of cheese flavor

Madison College | Madison, WI

 

Cheesemaking at Home

Basic science of cheesemaking and tools/techniques to make cheese in the home kitchen

Madison College | Madison, WI

 

Chemistry of Baking

Understanding how common baking ingredients interact

Badger Prairie Needs Network | Verona, WI

Lectures

Basics of Sensory Evaluation

Overview of sensory science; part of Cheese Grading and World of Cheese shortcourses

Wisconsin Center for Dairy Research | Madison, WI

 

Basics of Cheese Sensory

Overview of cheese flavor/texture; part of Cheese Grading and World of Cheese shortcourses

Wisconsin Center for Dairy Research | Madison, WI

 

Cheese Science 101

Overview of basic cheese science; part of the World of Cheese shortcourse

Wisconsin Center for Dairy Research | Madison, WI

Interests

Graphic Design

Focus on scientific design and technical depictions.

  • Adobe Suite
  • Cinema 4D
  • LaTeX
  • PyMOL

Scientific Demonstrations

Designing experiments to demonstrate scientific phenomenon.  Focused on understanding simple scientific concepts/interactions.

Publications & Presentations

Publications

Periodicals

Polowsky, P.J. (In Press). “Fat”. In The Oxford Companion to Cheese. Ed. Dr. Catherine Donnelly. Oxford University Press.

 

Polowsky, P.J. (In Press). “Shredding”. In The Oxford Companion to Cheese. Ed. Dr. Catherine Donnelly. Oxford University Press.

 

Book Chapters

Polowsky, P.J., Coudé, B., Jimenez-Maroto, L.A., Johnson, M.E., & Park, Y.W. (In Press). Flavor Characteristics of Non-Bovine Mammals Milk and Milk Products. In W.L. Wendor, Y.W. Park, & G.F.W. Haenlein (Eds.), Handbook of Non-Bovine Mammals, 2ed. John Wiley & Sons, Ltd.

 

Journal Articles

Polowsky, P.J., Janaswamy, S. (2015). Hydrocolloid-based nutraceutical delivery systems: Effect of counter-ions on the encapsulation and release. Food Hydrocolloids, 43, 658-663.

 

Online

Polowsky, P.J., (2016). Various topics. Web blog posts. Cheese Science Toolkit. cheesescience.org.

 

Polowsky, P.J., (2016). “Don’t Fear the Mold”. Web blog post. Cheese Rank. VaynerMedia.

Presentations

Polowsky, P.J. & Carpenter, J. Gotcha Questions: A Look at Technical Inquiries from Consumers. Invited Presenter upcoming 2016 American Cheese Society Conference. Des Moines, IA.

 

Polowsky, P.J. Sensory 101. Invited Presenter upcoming 2016 American Cheese Society Conference. Des Moines, IA.

 

Polowsky, P.J. Mozzarella and Provolone Functionality: What Do You Want It to Look Like? Presented at the International Cheese Technology Exposition (2016), Milwaukee, WI.

 

Janaswamy, S., Polowsky, P.J., Hydrocolloid-based stable nutraceutical carriers. Presented at the 11th International Hydrocolloids Conference (2012), West Lafayette, IN.

 

Polowsky, P.J., Janaswamy, S., Utilization of hydrocolloid-based fibers for the thermal protection and controlled release of nutraceuticals. Poster presented at the Discovery Park Undergraduate Research Symposium (2012), West Lafayette, IN.

Contact info
AddressMadison, WI, 53713
Websitehttp://patpolowsky.com

Let's keep in touch