Interest In Culinary Science Heats Up

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2011-01-01
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College of Agriculture and Life Sciences

The College of Agriculture and Life Sciences is one of the world's leading institutions of agriculture. Building on 150 years of excellence the college provides leadership in science, education and research, areas vital to the future of Iowa, the nation and the world.

History
The roots of the College of Agriculture and Life Sciences go back to 1858 when Iowa established the State Agricultural College and Model Farm. It officially opened in 1869 as the first coed land-grant in the nation. That was among many college “firsts,” including the first courses in forestry, dairying and bacteriology in the nation. (Learn More)

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1858–present

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  • Department of Agriculture (1858–1959)
  • College of Agriculture (1959–2007)

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College of Agriculture and Life Sciences
Abstract

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.

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