What would make oysters better? This scientist is figuring it out.
Katie Lotterhos is helping breed better oysters. Not just ones that taste better (although, that’s part of it), but importantly, ones that will be better suited to stave off disease and survive in warmer, saltier, more acidic waters. For her work, Lotterhos recently received two prestigious awards: a CAREER award from the National Science Foundation, and a Fulbright scholarship.
