Schultz and McIntosh are part of a team from Lehigh’s P.C. Rossin College of Engineering and Applied Science that was recently awarded a $250,000 grant from the Good Food Institute, an international nonprofit devoted to reimagining how meat is produced, to address the problem. The group also includes ChBE associate professors Angela Brown and Mark Snyder.
“All four of us were trained as chemical engineers, but our research areas are so different,” says Brown. “So even though it might not look very interdisciplinary on paper, it really is.”