Zearfoss serves as the CIA’s senior faculty member and a leading advocate for integrating health, flavor, and sensory science into professional culinary education. He chaired the curriculum development team that created the CIA’s Bachelor of Professional Studies in Culinary Science, launched in 2013. He teaches Taste, Palate, and Sensory Perception (MCTH-510) in the CIA’s graduate program in Culinary Therapeutics. Zearfoss was content leader for The Techniques of Healthy Cooking and coauthor of It tastes as good as it looks (Zellner et al.), a widely cited study on presentation and flavor. His work centers on the principle that healthy food must be compelling and genuinely delicious.