Wilson Lecture: Sonia Han, Research Scientist in Cargill's Core R&D group based in Minneapolis

Everyone needs to eat.  But how we choose to eat is shaped by many factors such as how we grew up, the availability of food where we live and cost. Food science is a field that involves different disciplines including ingredient chemistry, academic research and product design.  This talk will explore how a career in food science showed Han the difference in how food is talked about from a research perspective versus a consumer perspective and the delicious discoveries she's found along the way.