Rose-Hulman Professor of Chemistry Luanne Tilstra joined Inside Indiana Business’s Gerry Dick on the Ag+Bio+Science podcast to talk about the popularity of the new Chemistry of Food course, which launched this fall.

Tilstra discusses how the course applies to the everyday life of a college student who wants to work in STEM, and how it helps them connect the dots between what they eat and the processes to get it there.

During the podcast, which is produced weekly and features leaders, innovators, and entrepreneurs in Indiana’s agbioscience sector discussing the confluence of food, agriculture, science and technology, Tilstra also talks about her role in the launch of the Center for Diversity and Inclusion.

Check out the podcast below!