Douglas Baldwin, Doctor of Applied Mathematics, is a global authority in the field of sous-vide cooking.

In recognition of his significant contributions, Baldwin was inducted into the Sous Vide Hall of Fame. His review article on sous-vide is the most frequently cited scientific paper on this topic. He holds a dozen patents, is the author of a sous-vide cookbook, and played a key role in the development of the Joule sous-vide circulator and more than a dozen kitchen appliances.

He firmly believes that everyone deserves safe, good food. For food safety in sous-vide cooking, he developed pasteurization tables that are used, among others, by the New South Wales Food Authority.

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