What is kombucha and why is it a point of discussion? Is producing meat on a petri dish a viable option? How would you design a new product and what are its technical specifications? Students are introduced to the magical world of food through a variety of exciting activities and experiments!

Inspired by Aristotle’s saying, “we are what we eat”, the journey begins by exploring food groups, discovering their impact on both personal well-being and the health of the planet. Equipped with the tools to decipher nutrition labels, students learn to make informed, healthy food decisions and adopt sustainable eating habits. Key issues such as the sourcing of critical raw materials and the development of sustainable food production systems are also examined, promoting a holistic understanding of the role of nutrition for a healthier future.

Students analyze global trends in nutrition, try fermented foods and alternative protein sources, learn how taste tests are done in modern laboratories and in the industry, and design their own products. Using laboratory experiments and their “detective” skills they detect and isolate microorganisms in food and decide whether it is safe for consumers. Through discussions and experiments, students gain a deep understanding of environmental and social challenges, reflect on the need for sustainable practices and choices in food production, taste foods from around the world, and work as food researchers.

Learning Objectives

• Study and thoroughly check food labels and their nutritional information.
• Practice laboratory techniques used in the field of food and nutrition science and their role in industry.
• Create scientific posters, develop innovative ideas and design and present new products.
• Understand scientific terms such as probiotics, gut microbiome, fermented foods.