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SSD 4/4: Oils, fats, environment, flavor, heat & emulsions

Posted on April 6, 2016 by Karla Cook

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This entry was posted in Archives, Science, Society & Dinner. Bookmark the permalink.

FUTURE OF FOOD

How do we improve our health, prevent disease, reduce greenhouse gas emissions, safeguard our fresh water and our oceans, preserve biodiversity, protect jobs and conserve finite resources while producing sufficient food for the world's burgeoning population?

Princeton Studies Food builds upon the interest and expertise among faculty, alumni, students, and staff of Princeton University to provide solutions to these critical food-related challenges. Princeton brings to the table its undeniable strength as a major research university that emphasizes teaching and cross-departmental collaboration and benefits from extraordinary alumni involvement.

-- Gordon Douglas MD '55
PSF co-founder

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