Michael Farruggia is a PhD/MBA student, and a member of both the Yale School of Management and Interdepartmental Neuroscience Program. Over the past summer, Michael worked as a corporate development intern at a food technology firm in the plant-based meat space. His PhD research focuses on understanding how the human brain processes taste and flavor, as well as discovering neural biomarkers for obesity risk. Before coming to Yale, he worked as a laboratory manager at Florida International University, where he served as a mentor and advisor to several research assistants. He completed his undergraduate degree at Duke University with a double major in Neuroscience and Biology and a minor in Italian studies. He looks forward to working with students in variety of disciplines, but particularly enjoys editing manuscripts in the natural sciences.