Genetic engineering and ecologically responsible growing practices needn’t be strange bedfellows, says plant geneticist Pamela Ronald.
Consumer activist Caroline Smith DeWaal mixes science, politics and advocacy to find foodborne illness solutions.
Flavor maven Marie Wright sees a future where healthy foods taste even better, thanks to good chemistry.
NASA’s Michele Perchonok oversees food science research designed to boost shelf stability to infinity and beyond.
Biotechnologist Isha Datar envisions menus and meat cases stocked with tasty lab-made options.