{"id":9941,"date":"2022-11-15T13:47:50","date_gmt":"2022-11-15T18:47:50","guid":{"rendered":"https:\/\/www.bu.edu\/bhr\/?post_type=profile&p=9941"},"modified":"2022-12-01T12:22:57","modified_gmt":"2022-12-01T17:22:57","slug":"david-a-edwards","status":"publish","type":"profile","link":"https:\/\/www.bu.edu\/bhr\/profile\/david-a-edwards\/","title":{"rendered":"David A. Edwards"},"content":{"rendered":"

David A. Edwards, Ph.D. is a scientist who explores new ways of improving human health and wellness by the air we breathe and the food we eat. Professor of the Practice of Bioengineering at Harvard University (2001-2019), he is a member of US and French national academies of engineering and recipient of many national and international awards and distinctions. His healthcare inventions have led to new pharmaceutical products, such as inhaled L Dopa (Inbrija) for Parkinson\u2019s treatment, and consumer health products, such as FEND, for airway hygiene. His food inventions have led to new food companies, such as Foodberry, and innovation restaurants in France and the US, including Cafe ArtScience. He has written several books on the creative process including ArtScience: Creativity in the Post-Google Generation (Harvard Press 2008) and Creating Things That Matter (Holt 2018), winner of the Nautilus Book Award in the category of creativity. His work has been widely reported in the media, including the New York Times, CBS, CNN, BBC, Le Figaro, among others. Photo: \u00a9 Adam DeTour.<\/span><\/p>\n

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