![]() Pat PolowskyScience Visualizations
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Name:Polowsky Pat
Date of birth:
Address:Bentonville, AR, 72713
Phone:
Email:contact@patpolowsky.com
Website:http://patpolowsky.com
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Education
2. Purdue University
Bachelor of Science - Food Science
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- Certificate in Aseptic Processing and Packaging
Experience
1. Cabot Creamery/Agri-Mark
New Products R&D
2. Fromagination
Cheesemonger
3. Madison College
Culinary Instructor
4. Château Genibon Blanchereau
Viticulture and Enology Intern
5. Wisconsin Center for Dairy Research
Cheese Research Team - Research Specialist
6. Whistler Center for Carbohydrate Research
Hydrocolloid Researcher
7. ConAgra Foods
Research, Quality, & Innovation Intern
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.