Paula figoni biography

Volume 30 · Number 3 · Spring 2013

Numerous Aggies from a variety of disciplines ranging from English to zoology have gone on to become chefs or restaurateurs. Here’s a glimpse at a few alums from food science, nutrition and related majors.

Paula Figoni, M.S.

’82 (food science), is a faculty member in the College of Culinary Arts of Johnson & Wales University in Providence, R.I., and author of the textbook How Baking Works.

Fascinated by the science of cooking long before it was cool to be a foodie, Figoni was intrigued by the behavior of ingredients — why egg whites stiffen when beaten or react differently in the presence of acidic ingredients.

“If it weren’t for egg whites, I would never have been a food scientist,” she said.

She worked in product development for Pillsbury and Ocean Spray before joining the faculty at Johnson & Wales.

Many of her students will go on to be restaurant chefs,