The best buffets offer fresh options, delightful delicacies and a smorgasbord of choices. This issue of Missouri S&T Magazine is no different. On the following pages, we will fill your plate with stories about Miner alumni who are shaping the way we eat.

On the menu that follows, you’ll read about an environmental engineer who helps influence the way food is produced — from backyard gardens to large farms. A team of engineers who ensure Doritos, Sunchips and other snacks are always within reach. Two engineering management graduates who are crafting new careers — one with an Indian food truck, the other with a California winery. Plus you’ll discover what it takes to feed today’s college students from an MBA graduate, get a behind-the-scenes look at campus dining at Missouri S&T and learn the secret to some serious chili from a civil engineer.

This is just a taste of what Missouri S&T alumni are cooking up these days. Dig in and bon apétit.