My name is Abbey and I'm a food scientist by PhD, a science writer, and a YouTuber. I like to think about food molecule by molecule instead of what we can see with the naked eye. I started using this approach during my PhD work where I spent six years studying the microstructure of ice cream. I'm fascinated by food science and enjoy writing and sharing what I've learned over the past 10 years in the field. Similar to my blog on Medium, my YouTube channel (Abbey the Food Scientist) shares fun tidbits about food, looks at the science behind some of your most beloved dishes, and dives into what a food scientist does. You can also find me on other platforms like The Science Says and Bookshlf.