Working on a Project with GFI: Evaluating Agricultural Side Streams for Alternative Proteins

Dr. Bryan Quoc Le is a food scientist, food industry consultant, and author of the book 150 Food Science Questions Answered. He earned his PhD in Food Science from the University of Wisconsin, Madison, where he studied the effect of plant-based flavors on mammalian tissues. He has served as a technical consultant for companies and organizations in the food industry, such as TurtleTree, Black Sheep Foods, Blue Diamond, DecoPac, and The Good Food Institute. Bryan's advice to job seekers is to be open to new possibilities and be curious. 

Links to things discussed during the episode:
Good Food Institute report, "Cultivating alternative proteins from commodity crop sidestreams"
Bryan’s book: 150 Food Science Questions Answered: Cook Smarter, Cook Better
Bryan’s website

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