
Food science course teaches cooking skills and basics of nutrition
Do you know what capsaicin or malic acid is? Or how eggs are both an emulsifier and a coagulant in recipes? The 7th grade Food Science class can tell you! The students just finished their first rotation in their enrichment courses and a lucky third of them were able to begin with St. John’s new Food Science course. This is where the students learned the basics of nutrition, cooking skills and the critical thinking of making informed consumer decisions. It all came together while also learning why cooking is chemistry and eating is so much more enjoyable with a well … Continue reading Food science course teaches cooking skills and basics of nutrition