Exploring Careers in Food Science

On Monday of week 3, the year 10 and year 11 students of Stage 1 Nutrition undertook an excursion to the University of Adelaide for some information sessions and activities related to research in Food Science. The day began with a presentation from a parent at the College, Dr Tina Bianco-Miotto, outlining the courses that students can undertake at the University of Adelaide for Food Science and Nutrition. Students were then presented with research by a PhD student on Entomophagy, the study of consuming insects. Part of the presentation outlined the process involved in introducing new foods available for consumers, including the sensory evaluations and importance of quality control. Students then had the opportunity to try freshly baked banana bread made with natural protein powder from crickets, which provides a high source of vitamin B12 and minerals Iron and Zinc.

Following this, students were presented with research about wine aromas, as well as the growing job opportunities in viticulture. Students then completed a sensory test, which included blind smelling of food sources before trying to guess what they were. This demonstrated the science that 80% of what we taste comes from smell.

Our final session involved participation in the kitchen laboratory where researchers experiment and produce foods using new or alternative ingredients. Students experimented using aquafaba, an alternative to egg whites, to make vegan chocolate mousse. It was determined that the aquafaba from soya beans and garden peas provided the best results for texture and taste.

This excursion again provided students with a chance to learn more about the industry of Nutrition and food science and the job opportunities available from undertaking these courses at University, as well as the chance to further hear about the content of future foods and the processes involved in the sustainability of food production and the health of the consumer.

Lisa Cibich and Emma Toker
Nutrition Teachers