NC’s Amy Proulx, professor and program coordinator, Culinary Innovation and Food Technology, is quoted in a Farmtario News article about Project Soy, a long-running student innovation competition at the University of Guelph.
In the article, Proulx explains her participation in the competition as a student at Guelph and comments on NC’s Culinary Innovation and Food Technology program, which the article mentions is marking its 10-year anniversary.
