Jake Song

@jakesong15.bsky.social

Postdoc in the Chaudhuri lab at Stanford | PhD MIT '23, BS Northwestern '17 | soft materials science, soft matter physics, mechanobiology https://jake-song.com

"What's the science behind the stretchiness of melted cheese?" 🧀🍕 I pursued this question as a PhD intern a few yrs ago at a (former) food-tech company Motif, where I worked on a plant-based cheese which could mimic the stretchiness of real cheese

Motif Adds New Tech to Bring That Elusive Stretch to Plant-Based Cheese

Motif Foodworks, the food technology spinout of synthetic biology unicorn Gingko Bioworks, announced today that it has added a couple more tools to its plant-based food technology toolbox that will…

thespoon.tech