Agbioscience

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.  

Show Notes

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.  

What is Agbioscience?

This weekly podcast dives into agbioscience, where agriculture, life sciences and cutting-edge technology converge. Agbioscience is an in-depth conversation with leaders and entrepreneurs across food, animal health, plant science and agtech. This one-of-a-kind podcast offers updates on the latest advancements and future trends from those at the forefront of agbioscience innovation.