Food scientist works alongside chefs to dream up new ideas 
Email Picture Don Bartletti / Los Angeles Times
MAD SCIENTIST: Among Ted Russin's work — "caviars," or edible beads, and a solution that keeps them in suspension.
[COLOR=#333333 ! important]CP Kelco's Ted Russin in San Diego straddles the divide between food science and culinary arts, bringing the cutting edge to the dining table.[/COLOR]
[COLOR=#999999 ! important]By Betty Hallock reporting from San Diego
April 1, 2009 [/COLOR]
A low-slung, '50s-era office complex in the middle of a commercial park in San Diego doesn't look much like a hotbed of progressive cuisine.
But here in Food Lab 1 at a company called CP Kelco, food scientist Ted Russin is doing his part to spark the imaginations of chefs.
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