Lauren Blake, a 6th year student in the Wu lab, was recently featured in the Hub for the undergraduate intersession course she co-created called ‘Food of the Future.’ The course was centered around the biophysics and bioengineering principles behind alternative meat, dairy, and egg production, covering topics in food biotechnology, plant-based meat, microorganism-derived ingredients, and lab grown meat. Students heard from guest speakers in the industry, participated in journal clubs, watched on-camera food science demonstrations, and were given vegan jerky, cheese, and ice cream samples to try. On the last day of class, the students competed in a Future Food Idea Pitch Contest by presenting novel ideas for improved protein (and fat!) production. You can read the full Hub article here.