In the world of food science, many of these contributions happen behind the scenes but have a huge impact on our health, our environment, and even the way we view nutrition. In honor of Women’s History Month, I wanted to dedicate this post to female food scientists who have contributed enormously to the innovation of food science. They have each individually transformed how we grow, process, and understand food.
As someone living and advocating for PCOS, food science innovation and research is significant to women’s health, especially in areas like metabolic wellness, gut health, and clean nutrition. From sustainable proteins to breakthroughs in cholesterol and carbohydrate metabolism, these scientists are not only pushing boundaries in their fields but also paving the way for more empowered and informed choices for women everywhere.
Dr. Marie Maynard Daly
Marie Maynard Daly (1921-2003) started as an avid reader fascinated by science adventure novels. She soon became the first Black woman to obtain a Ph.D. in chemistry in the United States. She was born and raised in Queens, New York, and was deeply passionate about science, inspired by her father, Ivan C. Daly, who also shared her admiration for science. Daly was always encouraged to pursue higher education by attending Hunter College High School in Manhattan, then pursuing her bachelor’s at Queens College, NYU for her master’s degree in chemistry, and finishing off with her Ph.D. from Columbia University. For two years, she was a physical science professor at Howard University. Following her teaching, she was granted by the American Cancer Society to conduct postdoctoral research at the Rockefeller Institute in New York, where she examined the composition and metabolization of parts of cellular nuclei and the creation of proteins.
At Columbia University, Daly studied under Mary L. Caldwell, who has a strong background in the research of the biochemistry of nutrition. Daly’s doctoral thesis, A Study of the Products Formed by the Action of Pancreatic Amylase on Corn Starch, described the molecules created during the breakdown of cornstarch by amylase. Her research involved human digestive enzymes, which studied cholesterol, sugars, and protein to determine how sugars and other nutrients affect the heart and circulatory system. This has taught us that excess cholesterol can clog arteries and contribute to heart disease. Along with this, her early findings contributed to research into the impact of smoking cigarettes on lung and heart health. It paved the way for future scientists to decipher the mystery of why heart disease and stroke occur. Besides research, she also contributed to the programs that were designed to increase student enrollment in graduate science programs and medical schools, specifically those from historically marginalized groups. Dr. Maynard Daly’s work has shaped the foundation of cellular biology and proceeds to be helpful toward major discoveries today.
Her research on cholesterol, sugar metabolism, and cardiovascular health is deeply relevant to women with PCOS, who often face increased risks of insulin resistance. By exploring how the body processes starches and fats at a molecular level, Dr. Daly’s work continues to inform dietary strategies that support hormonal balance, heart health, and overall wellness in women managing PCOS today.
Fun Fact: One of her favorite books growing up was The Microbe Hunters, a popular science book that tells stories of scientists who discover bacteria and microbes.
Jasmin Ravid PhD
Jasmin Ravid is a devoted plant scientist; she earned her bachelor’s degree in nutritional sciences and a Ph.D. from the Hebrew University. She is the CEO and co-founder of Kinoko-Tech. At Kinoko-Tech, Dr. Ravid and her co-founders aim to tackle the issues that plant-based consumers face when it comes to finding healthy, affordable, and tasty alternatives to traditional meats. Kinoko-Tech uses the power of fungi fermentation; they have created fermented products by cultivating fungi mycelium on legumes and grains. Not only does this improve the nutrients of these products but it also poses an advantage to the environment because of its sustainability.
Dr. Ravid’s innovation in fungi fermentation and plant-based nutrition offers a benefit for those managing PCOS. Her work at Kinoko-Tech enhances protein content and the nutrient availability of plant-based foods which provides a high-protein, low-glycemic alternative to meat. This process not only improves digestibility, but it is a key contributor to promoting healthy hormone regulation, as it supports gut health. By creating sustainable, nutrient-rich, and accessible meat alternatives, Dr. Ravid is contributing to a future where women with PCOS can enjoy flavorful, functional foods without compromising on their health goals.
Fun Fact: Dr. Ravid’s inspiration for using fungi came from nature itself, she was fascinated by how mycelium networks communicate and adapt in the wild.
Dr. Patricia Bubner
Dr. Patricia Bubner is a scientist and engineer. She holds an MS in Technical Chemistry and a Ph.D. in Biotechnology and conducted postdoctoral research at UC Berkeley. Her work today focuses on using data and bioprocesses to create flavorful and one-of-a-kind foods. Dr. Bubner is the founder and CEO of Orbillion Bio, a food tech company that creates ethical and sustainable high-end meats. With $15 million in funding and backing from the Y Combinator accelerator, Orbillion is reshaping how we think about meat, especially in the high-end market.
Those with PCOS are often advised to adopt a high-protein diet that helps them regulate blood sugar and balance hormones. However, ethical and clean sources of protein are sometimes not readily available. Dr. Bubner’s work in cultivated meats might one day provide a hormone-free, nutrient-dense alternative, at least to the extent that people want to avoid traditionally processed or hormone-injected meats. Her work is at the intersection of sustainability, food accessibility, and health, all critical to redesigning nutrition for hormone-related conditions.
Fun Fact: Her love for food started in her grandmother’s kitchen in Austria!
Dr. Virginia Holsinger
Dr. Holsinger is an American food scientist best known for her work in dairy chemistry. If you or someone you know is lactose intolerant but can drink Lactaid milk, you’ve benefited directly from Dr. Holsinger’s research. Holsinger has made it possible to break down lactose in milk on a large scale, which means she curated lactose-free milk. Along with this, she led a team that altered the cheese-making process to cut mozzarella’s fat content by 50%. This innovation was taken up by the USDA’s National School Lunch Program which allowed healthier school cheese pizza. Dr. Holsinger also formulated a whey-soy shelf-stable drink that could replace milk.
Dr. Virginia Holsinger’s work was mostly in dairy and food technology, but it has intersections with women’s health and nutrition, including women with PCOS. A fundamental part of treating PCOS is maintaining a well-balanced diet packed full of protein and nutrients while also limiting fat and sugar intake. Holsinger’s mozzarella innovations with lower fat are directly leading to healthier food options, for example, enabling women to have a slice of cheese pizza with less guilt or saturated fat. Dairy, in moderation, is a great source of calcium and vitamin D for women, and because of Virginia, even lactose-intolerant women can find lactose-free milk and, as such, find both these nutrients.
Fun Fact: Dr. Holsinger spent her entire 41-year career with the USDA, starting as an entry-level chemist and eventually becoming a lead researcher.
Dr. Louise Slade
Dr. Louise Slade was a talented ballerina who previously attended the Julliard School in New York to study dance. However, this did not become her lifelong career, as her impact lay elsewhere. Slade enrolled at Barnard College and earned her bachelor’s degree in biology and later pursued biochemistry for graduate studies, obtaining her Ph.D. from Columbia University. It’s inspiring that someone who once dreamed of being a ballerina ended up pirouetting into food science, showing that career paths can evolve in wonderful ways. A postdoctoral fellowship at the University of Illinois followed her Ph.D., after which she embarked on an influential career in food chemistry.
Slade revolutionized many of the foods we eat every day, as she co-developed the field of polymer science. Her research has led to advancements in products like cookies, crackers, chips, and ice cream; making them tastier and long lasting without extra additives. Slade took the time to understand foods at the molecular level, by studying starches and glucose, and studying how factors like water content and temperature affect food texture. Slade was also an inventor on 47 patents and authored over 260 scientific papers where she devised ways to improve food texture, from the freeze-thaw stability of ice cream and frozen dough, to enhacing the crunch of snacks. Additionally she created a test called Solvent Retention Capacity (SRC) this helps to predict how flour will perform in baking. This test has been adopted by the baking industry and has improved the creation of breads, pastries, and pastas. It even led to a new variety of soft wheat being named “Louise” in her honor.
Dr. Louise Slade’s contributions have significant effects on women’s nutrition and health, especially those with PCOS. By helping food manufacturers lower the carbohydrate content of products, Slade has paved the way for more PCOS-friendly options placed on supermarket shelves. She showed that women can lead research that changes what and how we eat, ultimately improving public health. Her legacy encourages women to combine scientific knowledge with everyday life to make healthier choices.
Fun Fact: Dr. Slade almost became a professional ballerina, her early ballet training taught her discipline and creativity.
The work of Dr. Patricia Bubner, Dr. Louise Slade, Dr. Jasmin Ravid, Dr. Marie Maynard Daly, and Dr. Virginia Holsinger reminds us that food science is far more than ingredients and lab coats, it’s a form of care, innovation, and advocacy. Each of these women has advanced our understanding of nutrition in ways that directly support women’s health. They have made it possible to choose sustainable, gut-friendly products, enjoy lactose-free milk, or even better understand how sugar and cholesterol impact our health. As we continue pushing for more women-centered health solutions, let’s also celebrate the women in science who’ve been leading the way all along, quietly transforming the food system with every breakthrough.
Sources:
Science History Institute. “Marie Maynard Daly.” Science History Institute, Judith Kaplan, 30 Apr. 2024, www.sciencehistory.org/education/scientific-biographies/marie-maynard-daly/.
Huizen, Jennifer. “Dr. Marie Maynard Daly: The First Black Woman with a Ph.D. In Chemistry.” Medicalnewstoday.com, Medical News Today, 12 Feb. 2021, www.medicalnewstoday.com/articles/dr-marie-maynard-daly-the-first-black-woman-with-a-phd-in-chemistry#Dr-Maynard-Daly-s-early-years.
user. “Brilliant Female Scientists Leading Innovation in the Food Industry – FoodNiche.” FoodNiche, 16 Oct. 2022, www.foodnicher.com/brilliant-female-scientists-leading-innovation-in-the-food-industry/. Accessed 22 Mar. 2025.
Risen, Clay. “Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74.” The New York Times, 30 Oct. 2021, www.nytimes.com/2021/10/30/dining/louise-slade-dead.html.
Taylor, Alexandra A. “Louise Slade, Food Scientist, Dies at 74.” Chemical & Engineering News, 2021, cen.acs.org/acs-news/Louise-Slade-food-scientist-dies/99/web/2021/11, https://doi.org/10.1021/cen-20211116lnp1. Accessed 22 Mar. 2025.
“Virginia Holsinger.” Invent.org, 18 Mar. 2025, www.invent.org/inductees/virginia-holsinger.
“I don’t have any particular recipe. It is the reason why doing research is challenging as well as attractive. It is like being lost in a jungle and trying to use all the knowledge that you can gather to come up with some new tricks, and with some luck, you might find a way out.” — Maryam Mirzakhani, Mathematician
