I spent several years working in a food science research lab. Contrary to popular belief, this doesn't mean I was a nutritionist and the only GMO I recognized was glycerol monooleate. I was exploring oil-continuous emulsions, looking first at oil migration and later at dispersed water stability upon addition of different emulsifiers. For more information, you can seek out my old publications from Web of Science or check out the ongoing research from my old research group.