Food science encompasses the physical and chemical composition of foods. Food science is not simply culinary arts, it also embraces food safety, microbiology, engineering, product development, sensory analysis, and food chemistry.
Food science incorporates concepts from many fields including biology, chemistry, and physics. Experimenting with foods helps students grasp basic scientific concepts quickly.
Extension provides educational programs, field trips, and projects for the community with hands-on, interactive activities utilizing research-based, up-to-date information. Topics covered may include:
biology
microbiology
chemistry
food safety
food-borne illnesses such as
E. coli and mad cow disease
Extension can also provide students, educators, parents, and counselors with training and information regarding post-secondary food science programs and careers.
For more information: Kenya Thomas 708-449-4323 or krthoma1@uiuc.edu
