George Altshuler is a research assistant and olfaction consultant for CafeArtScience. Inspired by the work of J. Kenji López-Alt, Harold McGee, David Arnold, and David Edwards, Altshuler has developed proprietary formulations for restaurants and special events for beverage companies such as Diageo. In addition, he provides product formulation and production services to Sensory Cloud, a next-generation olfaction company. Altshuler has also contributed to projects seeking to develop olfactory studies with the Wyss Institute at Harvard University. George Altshuler is a senior at Groton School where he studies Ancient Greek and Latin.