Alice Phung once had her sights set on an English degree, but eventually switched over to chemistry and hasn’t looked back since. She is currently completing her B.S. in Biochemistry at UCLA. Upon realizing the kitchen could be a makeshift lab, her interest in the sciences solidified, and she has since proven to be a rather unconventional cook. Though studying takes up most of her time, she still reads and writes voraciously. Writing about food chemistry grants her the perfect excuse to combine her three favorite things.