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From the farmer’s gate to your plate—that’s the short version of what food science is. The longer version? That’s what researchers, industry leaders and policymakers gathered April 22 to discuss at ������ĸ����’s “Food Science and Industry in Mississippi—Adding Value and Feeding the World” symposium.

������ĸ���� welcomes Ayça Fackler, an assistant professor of science education at the University of Missouri, as an invited speaker through the SEC Faculty Travel Program for a discussion on the importance of supporting multilingual science learners.