A conversation over a meal at Panera Bread with one of her best friends led Mahshid Eghbali, a food and nutritional-sciences master’s student at North Carolina Agricultural and Technical State University, on an unexpected journey into the medical-supply field.
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Lunch leads to innovation
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Hoda Motaghed, front, holds vials of a new hydrogel prototype wound dressing called Woundra. Other members of the North Carolina Agricultural and Technical State University interdisciplinary team are, second row from left, doctoral students Kayla Morgan and Vaishnavi Kandula with food and nutritional sciences master’s student Mahshid Eghbali; and third row from left, mentors Demetrius Finley and Michael Curry.
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