The Science of Good Food

Phillip A. Handel

Associate Professor
Hospitality Management, Culinary Arts & Food Science


The ultimate reference on how cooking works.

About Dr. Handel

Dr. Handel has been a member of the Drexel faculty since 1984, most recently in the Department of Bioscience and Biotechnology before coming to Goodwin College. He teaches courses in food science including basic foods and food product development at the undergraduate level; food chemistry, food analysis, food safety, and food processing at the combined undergraduate/graduate level; and sensory evaluation and readings in food science at the graduate level. He has also taught data analysis for the biological sciences. His research focus has been in the area of edible fats and oils. At Drexel University, he has also investigated diatoms as a source of omega-3 fatty acids and was involved in the development of baked products containing fat and sugar replacers.

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