Dr. Tunick received a B.S. in Chemistry from Drexel University in 1977 and a Ph.D. in Physical-Analytical Chemistry from Temple University in 1985. Since then, he has been a research chemist with the Dairy and Functional Foods Research Unit of the Eastern Regional Research Center, one of the largest facilities of the USDA’s Agricultural Research Service. He plans and conducts research aimed at creating new dairy products, especially cheese, and expanding marketability of existing products. He developed a low-fat Mozzarella cheese that has been used in the National School Lunch Program since 1995 and devised rapid thermal methods for detection of mislabeled cheese and for differentiating genuine butter from a recombined product. He’s the author of “The Science of Cheese.”