Lee Cadesky, is a food scientist and engineer specializing in alternative proteins. Lee holds an M.S. in Food Engineering from Cornell University, where she also worked as a lecturer. As the co-founder of C-fu Foods and One Hop Kitchen, she has spent years developing insect-based ingredients and navigating the realities of the food tech startup world. She joins us today to discuss her career, the mechanics of alternative proteins, and her new book, Grub: Why We Eat, Why It Matters, and the Seven Forces That Shape Our Food, was published on July 14th.
Paige and I both had the chance to read an advance copy of the book and it was fantastic! Well-written, with great stories and clear, jargon-free explanations of the science behind why we eat.
Got a questions for us? Email us at wolfingdownfoodscience@ncsu.edu Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
Podden och tillhörande omslagsbild på den här sidan tillhör
Paige. Innehållet i podden är skapat av Paige och inte av,
eller tillsammans med, Poddtoppen.
