Forging the Future of Food

While working at UMass Amherst, I had the privilege of interviewing three pioneering food scientists on a topic close to my heart. They are conducting research to develop the next generation of plant-based foods that are healthier, tastier, and more sustainable, with a goal of reducing our society's dependence on animal products for the good of the planet. It was both fascinating and very encouraging to see all the momentum in this area.

Read about these scientists who are "Forging the Future of Food."