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Article

Abstract

Jill Broxterman is hungry to take on the challenge of feeding a growing world, whether by ensuring food products are safe to consume or by making foods more nutritious. Originally an engineering major when she entered Kansas State University in fall 2019, Broxterman soon switched to food science and industry, offered through the College of Agriculture. The college is home to the Food Science Institute, which facilitates the university’s food science programs and provides research and technical assistance to the food industries.

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

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