Event description

This event is hosted by The Food Science & Technology Department in collaboration with IFANCA’s Food Diversity and Innovation Program (FDIP). The symposium is in conjunction with the joint Alamo and Longhorn section meeting. Don’t miss this unique opportunity to explore the fascinating world of alternative proteins and their potential to shape the future of food!

Event location

556 John Kimbrough Boulevard
College Station, Texas 77843-2140 United States
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Meet the speaker

Matt hotze

Matt Hotze, Ph.D.

SENIOR DIRECTOR OF SCIENCE AND TECHNOLOGY, GFI

Matt has twenty years of experience in research, academic publishing, and science leadership. He holds a bachelor’s degree in chemistry from the University of Notre Dame, a master’s degree in environmental engineering from Rice University, and a doctorate in environmental engineering from Duke University. He loves working with the team to improve taste, nutrition, and price for people while creating a sustainable food system for our planet.

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