Chemist Matt Hartings is excited -- and a little frantic -- when he receives an unexpected invitation to talk about the science of bacon on The Today Show. Matt Hartings is a chemist who works at American University. When he's not being bossed around by chairs and deans and provosts, he's more than happy to be bossed around by his wife and three kids. Matt's research involves putting nanoparticles inside of polymers to make new stuff that does new kinds of things. He also loves food. And the science of food. He's currently writing a book on kitchen chemistry and will be speaking about a little of that today.

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