Drs. Helen Joyner and Ty Wagoner, both alumni of NC State and employees of Perfect Day, join us to discuss precision fermentation in the food industry. Precision fermentation can create products, like specific milk proteins, without a cow being involved in the process at all. We discuss sustainability, the challenges of marketing a very different type of food product, and discover that cows are big Lou Reed fans.
Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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