Matt is a bioinorganic chemist by training. His current research in this area comprises topics such as biomineralization, metallo-enzyme catalysis, and 3-D printing materials. Matt has an active interest in topics surrounding the chemistry of food and cooking. He teaches a course at American University titled, “The Chemistry of Cooking.” The development of this course, coupled with his blogging on the subject (at sciencegeist.net), has led to Matt being interviewed on a number of food science topics by popular media. In conjunction with this type of outreach, Matt is a strong proponent and scholar in the field of communicating chemistry to general audiences.