A taste of the future: Audrey Girard’s research aspires to improve the palatability of plant-based food
This article, by Alyssa Seitz, is part of a series highlighting members of the Office of Sustainability’s Experts Database. In a collaboration with instructor Madeline Fisher’s course, LSC 561: Writing Science for the Public, students interviewed campus sustainability experts and produced short feature stories. Plant-based meat products have recently seen a surge in popularity, as …