An article by the USC Viterbi School of Engineering highlights the story of researcher Adam Simpson, with a profound love for cooking, draws intriguing parallels between his two passions. He likens the art of cooking – specifically the careful preparation of dishes like stir-fries and curries – to the precise and methodical nature of laboratory work. This same attention to detail required in the kitchen, he believes, is essential in the lab.
Culinary inspirations from Kingston to the lab
Growing up in Kingston, Jamaica, Simpson, who now follows a plant-based diet, started his journey with local delicacies like ackee and saltfish, oxtails, fried dumplings, and other Jamaican foods.
His aspirations to become a chef were fueled by renowned TV personalities. However, his family’s deep-rooted association with water and environmental engineering guided his career towards environmental science.
A legacy rooted in environmental engineering
Simpson’s family legacy in Jamaica, tied to water treatment and environmental engineering, profoundly influenced his career choice.
His grandfather’s establishment of a leading well-drilling company in Jamaica, now managed by his parents, instilled in him an appreciation for the vital role of water in life and the environment.
Merging food and water: Simpson’s research focus
At Stanford University, Simpson initially focused on water treatment technologies. However, his research soon expanded to a less explored yet crucial area: the presence of toxic contaminants in food.
Simpson’s work at the USC ReWater Center, alongside notable researchers, delves into the impact of harmful chemicals in processed foods.
The Simpson Lab: Pioneering food contaminant research
Simpson shared that ‘The Simpson Lab’ specializes in applying environmental engineering principles to detect harmful chemicals in food. His research investigates how food disinfection and processing techniques can transform the chemistry of nutrients, potentially forming toxic contaminants.
This novel approach is part of a broader shift in environmental science, focusing on food contamination and its implications.
Challenging conventional views on contamination
Simpson’s work at the forefront of food contamination research challenges traditional perspectives. He is investigating how processed foods, like spinach, can form chemically bound toxic compounds, altering the conventional understanding of toxic contaminants in the environmental context.
Simpson’s upbringing in a developing country has sharpened his awareness of resource distribution injustices. He correlates the prevalence of unhealthy, highly processed foods with socio-economic status, framing it as an environmental justice issue.
His goal is to uncover the links between these foods and health conditions like diabetes and high cholesterol.
Laying the groundwork for impactful research
Recognizing the nascent stage of his field, Simpson prioritizes establishing a robust foundation of scientific data. His future plans include community-based participatory research to influence policy-making, emphasizing preventative measures over disease mitigation.
Redefining the role of environmental engineering
Simpson envisions a shift in environmental engineering’s role, from remediation to prevention. He aims to influence food processing practices, reducing the risk of toxic compound formation, and thereby repositioning engineers as proactive agents in industry.
Toward a sustainable future: Connecting Past and Present
Simpson’s work, vital in the context of the environmental crisis and the rise of processed and imitation foods, is deeply connected to his roots. His research is not just a professional endeavor but a personal journey that ties back to his heritage, symbolized by his homeland’s natural water resources and nourishing food.
