University students have for years created businesses in their dorm rooms. Although “college entrepreneur” often evokes images of tech founders, a cadre of students is instead focusing on disrupting the food industry.
These entrepreneurs are using science, in addition to taste, to bring their products to market. Their focus is low-tech, but they face their own set of challenges, including waste and food safety regulations, experts say.
Image: Marco De Leon, left, and Rip Pruisken in the Brooklyn offices of Rip Van Wafels, a snack company they started while students at Brown University.CreditCreditAn Rong Xu for The New York Times
