Elizabeth Pavone shares her letter in May's CEP SBE section on Food Engineering. How have your tastes as a consumer changed over time? Do you focus on cost, food safety, and/or sustainability when making choices about what to eat? What new innovations in food engineering are you excited about or wary of?
New learning opportunities
Scott Clarke recently had a discussion with someone about taking a MOOC (massive open online course) to build skills. He wants to know if any fellow members have had any experience learning about chemical engineering through a new technology such as MOOCs, artificial intelligence, virtual reality, or augemented reality.
Start a new discussion!
The Engage Discussion Central community is always looking for members to post new questions to encourage participation.