THE NEW YORK TIMES — University students have for years created businesses in their dorm rooms. Although “college entrepreneur” often evokes images of tech founders, a cadre of students is instead focusing on disrupting the food industry.
These entrepreneurs are using science, in addition to taste, to bring their products to market. Their focus is low-tech, but they face their own set of challenges, including waste and food safety regulations, experts say.
“Starting a food company actually is much harder than creating, say, an app, because students learn how to program in school and can test a beta version with potential customers,” said Ricardo San Martin, a professor at the University of California, Berkeley, who leads a new program focusing on creating meat and seafood alternatives.