Archive for: Robyn Metcalfe

 

Food of the Future

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From eating crickets to farming with fish, UT’s Food Lab is rewarding food innovators. There are 7 billion of us on the planet, a number the United Nations...

 
 

UT Food Lab Grows an Organic Conversation

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Breathable chocolate, cheese with biodegradable packaging, and frozen yogurt pods that don’t melt: these futuristic food ideas sound like the stuff of fantasy. In...

 
 
 
 
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