Matthew Hartings

Matt Hartings is a Materials and Food Chemist at American University. His research ranges from evaluating flavors and flavor stability in food to designing and 3D printing new materials for medical, food-packaging and environmental applications. He is also the author of the book, ‘Chemistry in Your Kitchen,’ that explores all of the amazing chemistry that we control when we cook food. Expanding on his public-facing communications, Matt is involved in the video series, Chemists in the Kitchen, produced by the National Academy of Sciences. Matt and his work have been featured on The Today Show, NPR, The New York Times, and other media outlets.

Matt is currently the American University lead of the NSF-funded RECIPES Network, which is managed by the Center for Environment, Community, and Equity. Within this role, Matt is an advocate for the community of researchers on the grant at AU, oversees the educational efforts of the network, and is the the faculty co-advisor of the student-run research journal, ‘Food Fueled’ with Professor Toni Tileva.