Whether it’s 3D printers in food or personalized nutrition, the way consumers eat is continually evolving. On this week’s episode, we are joined by Purdue University’s Food Science Department lead, Senay Simsek. 

She dives into her work, the importance of carbohydrates, the opening of Purdue’s Food Entrepreneurship Manufacturing Institute and what she sees as the exciting future of food science innovation.  

Listen here:

• Apple: https://apple.co/2LwGDiV
• Spotify: https://spoti.fi/2LQOmUP
• Stitcher: http://bit.ly/2Mcj92F