A summer internship enables students to work with a multidisciplinary team of scholars who are making poultry more nutritious and sustainable, from developing algae as a digestive enzyme-rich feed source, to measuring bioavailability of nutrients in human consumers, to recycling the proteins in feathers.

“I learned a lot of new techniques, procedures and skills, but more than that, I was able to see the mindset you need to have to go into research and innovation,” said Christopher Chan ’22. “In order to innovate, you have to be able to think of a problem in a way that nobody else before you has. That’s a really valuable mindset to have, not only in this lab, but also in the future, whatever I end up doing.”

Read the full story in the CALS Newsroom.