César Vega earned his doctorate in Food Science from the University College Cork (Ireland) and a culinary training from Le Cordon Bleu (Canada) – a true reflection for his passion for the science of cooking which was also manifested by the publishing of his book “The Kitchen as Laboratory: Reflections on the Science of Food & Cooking” (Columbia University Press, 2012). Throughout his almost 15 years of experience he has developed a deep understanding in a wide spectrum of areas including: ice cream, cocoa and chocolate, nougat, and, as of late on extrusion technology & pulses (e.g. peas, beans, lentil, etc.) as raw materials. He has published over 20 peer-reviewed manuscripts, 2 book chapters and one book.
Today, he is a Principal Scientist at Mars, Incorporated in the area of Affordable Nutrition and he is responsible for the design & development of foods that are nutritious, safe & affordable and tailored to consumers with limited means.
Dr. Vega was one of the expert reviewers in Myrhvold’s Modernist Cuisine; he is a member of the editorial board of the International Journal of Gastronomy and Food Science (Elsevier) and of Food Biophysics (Springer). He was consultant to Jose Andres’ ThinkFoodGroup and continues to openly collaborate with other chefs around the world.