Matt Teegarden, PhD is a food scientist and chemist with expertise at the intersection of food, nutrition, and human health.  He currently works at the Ohio State University, leading research strategy and development in the university-wide Foods for Health Research Initiative. As part of this work, Matt manages a research portfolio that spans food and crop improvement, precision nutrition, and ingestive behaviors. Matt is also an accomplished leader in the science of food, serving as a board member, student association President, section chair, LGBTQ+ resource group chair, and several other appointments in the Institute of Food Technologists.