Cooking is chemistry. Every time you heat, stir, cool or mix ingredients you are experimenting. Studying and understanding the chemical interactions behind the recipe is what students majoring in culinary science are doing. "The curriculum is based strongly in food sciences and students develop basic culinary skills and knowledge," says Erica Beirman, Iowa State University alumna and culinary science coordinator. "Our graduates work in the test kitchens and research labs where food products are developed." That's what attracted Phil Canada who is a junior in culinary science. One of the requirements for students is to participate in at least two internships, one in the food science industry and one with a culinary science focus.
"Interest In Culinary Science Heats Up,"
STORIES in Agriculture and Life Sciences: Vol. 5
, Article 32.
Available at: http://lib.dr.iastate.edu/stories/vol5/iss2/32