Robert Shewfelt


"A student came by who was transferring up from Georgia Southern. I asked her how she found out about food science. She said ‘my dream job is to work at M&M/Mars.’ I said I heard something on NPR about a new book on chocolate. She said ‘yes, The Emperors of Chocolate: Inside the Secret Life of Hershey and Mars.’ I didn’t think much about it. Just before Christmas break she stopped by, and she gave me a gift. It was the book. Sometime over the Christmas vacation I got the brilliant idea that chocolate might make a better freshman seminar than spoiled food." ”

—Robert Shewfelt, on how his less-than-successful freshman seminar on food spoilage 10 years ago evolved into the wildly popular “Chocolate Science” seminar offered today.


Josiah Meigs Distinguished Teaching Professor & Undergraduate Coordinator Department of Food Science and Technology, College of Agricultural and Environmental Sciences B.S., in Food Science, Clemson University; 
M.S., in Food Science, University of Florida; Ph.D. in Food Science, University of Massachusetts.

 Photo shot on location at UGA’s Photography Services studios by Andrew Davis Tucker