Dr. Alan McClure, Food Science PhD
My full professional title is a little cumbersome, so I go by Dr. Alan or Alan or even just Doc, if that’s your style.
After learning about flavor at ground level in professional kitchens—and later in the cities of France I’d heard so much about—I opened Patric Chocolate in 2006 and quickly started winning awards for my small-batch, eclectic flavors.
As I focused tighter and tighter on the nuances of flavor and taste, my quest led me naturally to the molecular level. I wanted to know exactly what causes different taste sensations that cause pleasure or disgust.
Figuring a better understanding of chemistry would mean better chocolate, I started studying on my own, reading everything I could get my hands on. And when that wasn’t deep enough, I enrolled as a food science PhD student at University of Missouri.
Award-Winning Edible Creativity
In-Nib-itable bar & 4 more
Mint CRUNCH & 2 more
PBJ OMG & 3 more
Triple Ginger & 2 more
Piura Dark Milk & 1 more
Browned Butter Bar & 3 more
67% Piura Peru & 2 more
Cross-lab, cross-university research in flavor chemistry & sensory science
Yes it’s a mouthful—but that seems appropriate given the subject matter. While gobbling up my course material, I was also working with renowned professors in specialized labs dedicated to both flavor chemistry and sensory science.
That’s where I started focusing on an area of particular interest to me (and to you!)—microencapsulation for bitterness masking.
Imagine a tube-shaped sugar molecule that attracts and “swallows” smaller bitter molecules (like THC).
When you eat the edible, that tubular molecule insulates the tastebuds against the bitterness—but then the structure dissolves in the gut, releasing the cannabinoids into the bloodstream.
Tasty but still potent.
That molecular interest is part of how I got started consulting for cannabis edibles companies. There’s a great need for my kind of food science in the edibles industry. Customers want (and deserve!) better-tasting edibles.
Contact us at Elevated Edibles and together we can perform the alchemy that will turn your edible ideas into market gold.
“…I adore this man. I love his chocolate-making skills, his palate, and his thoughtful nature and integrity. Oh, and his sense of humor. But…more than any other maker I know, [Alan is on] a quest to understand flavor and texture, and to not stop trying until he has come close to fully understanding the process.”
Sunita De Tourreil
The Chocolate Garage
Chocolate Tasting Expert“In a blind tasting of 14 bean-to-bar chocolates made in the US, these were [among] the most impressive…[Dr. Alan’s chocolate] melts into sliding softness. Berries and honey are at the core, but delicate violet and lavender notes set this one apart.”
Pete Wells
The New York Times
Food Editor“Whether working on new product formulations, evaluating equipment or assessing customers’ needs, Alan brings a thoughtful, logical, and analytical approach to the task at hand—often finding solutions that may not be obvious. He has a passion for food and science that drive him to continually experiment and learn. I have always been impressed by his commitment to both consistency and quality, two traits that are difficult to achieve together.”
Lauren Adler
Transparent Path SPC
Product InnovatorMastering the art of applied food science
I don’t give away my best tricks, but here’s something I think everyone should know about making cannabis gummies.
Watch the video to avoid a common mistake in the gummy-making process. This same principle applies at scale, which as you can imagine is incredibly important for delivering quality cannabis products on time to meet demand.