SHS mixes science with cooking

Carolyn Casey (R) and Audrey Bower, students at Salem High School assemble dessert turkeys during a class on the science of food, taught by Tressie Barrett. Class gives students chance to learn in the kitchen

Many people don’t think science and food have much to do with each other. However a new class at Salem High School is teaching students that they are very much connected. Tressie Barrett is teaching food science, which includes biology, chemical engineering, and biochemistry. The class also teaches the way food processes and how to improve food products. Students have to have some science and logical skill in Barrett’s class. Students are in the facs room baking and learning about different ingredients and why they are used. In food science, students are learning the physical and chemical makeup of food and how to cook and make foods. Barrett said they will learn more about the viscosity.
“I am excited to be teaching this course,” she said. “Being able to involve more students in agriculture courses has the potential to influence the human population on the global scale. Agriculture courses expose students to some of the grand challenges that we currently and will likely face in the future including food security and water quality as well as equip them with the skills and knowledge they will need to address these challenges as future leaders.”
Read the full story by SHS student Gracie Magner in today's Salem Leader.


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