Matt Dielman, E’18, uses his arm to chop his team’s edible bridge in half after passing the maximum weight carrying capacity during the annual edible bridge challenge in the Snell Engineering Center on Monday. Each team of students demonstrated the weight carrying capacity of their bridges, which were made out of all food groups using 40 percent grains, 15 percent vegetables, 10 percent dairy, 10 percent protein, and 10 percent other, such as sugar and fats. Photo by Matthew Modoono/Northeastern University