On February 18, 2020, the Center for Innovation and Entrepreneurship (CIE), held a lunchtime plant-based hamburger taste-test that drew 45 Mason students and staff. This is the fourth semester for the informal taste-test, which highlights the innovation trends in the food and beverage field.
During the event, Executive Director David Miller and the attendants discussed how health and environmental concerns drive food preferences, the opportunities available in the food and beverage innovation space, and the changes in distribution of plant-based products in recent years.
"The CIE is an interdisciplinary hub that supports innovators from all Mason schools and programs. In addition, it emphasizes the importance of experiential learning opportunities to complement and expand traditional academic offerings. The center is also focused on strengthening the regional innovation ecosystem," said David J. Miller.
Read more about the taste-test featured on Mason’s website, “Mason Taste-Testers Chew Over the Ultimate Question: Impossible Whopper or Beyond Burger?"