Polowsky Pat

Pat Polowsky

Science Visualizations
and Web Design

Name:Polowsky Pat
Date of birth:
Address:Madison, WI, 53713
Phone:
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.

Education

-

1. University of Vermont

Master of Science - Food Science
  • Graduation expected Spring 2018
-

2. Purdue University

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

Experience

2017-2017

1. Cabot Creamery/Agri-Mark

New Products R&D Intern
2015-2016

2. Fromagination

Cheesemonger
2015-2016

3. Madison College

Culinary Instructor
2011-2011

4. Château Genibon Blanchereau

Viticulture and Enology Intern
2015-2016

5. Wisconsin Center for Dairy Research

Cheese Research Team - Research Specialist
2011-2012

6. Whistler Center for Carbohydrate Research

Hydrocolloid Researcher

2013-2013

7. ConAgra Foods

Research, Quality, & Innovation Intern

2014-2015

8. Epic Systems

Quality Assurance

Teaching

-

1. 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

-

2. 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

Interests

-

1. Scientific Demonstrations

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

-

2. Graphic Design

Focus on scientific design and technical depictions.

  • Adobe Suite
  • Cinema 4D
  • LaTeX
  • PyMOL

Publications & Presentations

-

1. 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.

-

2. 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.