Food For Thought
September 10, 2009
Have you ever wondered how a sourdough starter works? How about why an apple turns brown? Restaurant Management students are about to find out the answers to these and many other food questions.
The Restaurant Management Program has added Food Science to the curriculum this year. Students will explore sensory characteristics in food, matter and how it affects food in cooking, carbohydrates and proteins and many other areas of Food Science. Food Science blends biology, chemistry, physics, engineering, and nutrition to solve the problems of developing a safe, healthy, and nutritious food supply for people everywhere.
Food Science is a growing career area where students can pursue jobs as food chemists, research specialists, food microbiologists and many other areas. Many large food corporations hire research specialist for development of new products as well as food chemists. Nutrition is another career area food scientists can find jobs in.
Students will be participating in experiments, field trips and academic activities during the school year. If you'd like to learn what makes ice cream ice cream, then stop by the Restaurant Management class.
