Sarah Qian started an oat-based cream cheese company. We discuss the challenges she faced in scaling up operations, advice for other engineers interested in startups, and how engineers can contribute to solving challenges in food systems change.

Vivian discusses the use of far-UVC technology to reduce the transmission of pathogens in indoor environments. The conversation covers the current state of the technology, safety considerations, and pathways to reducing its cost. Engineers interested in promoting the widespread adoption of far-UVC technology will find valuable insights in this episode.