River View High School Food Science students had the opportunity to visit Washington State University in Pullman on March 18 for an engaging, hands-on learning experience in the field of food science.
During the visit, students worked with Dr. Quinn, who led interactive activities focused on enzymatic browning. Students explored how and why foods like apples change color and discussed real-world applications in food preservation and product development. Dr. Quinn also introduced students to the science behind yogurt production, explaining the important role bacteria play in fermentation and how these processes are used in the food industry.
Students also participated in a creative product development workshop led by Mariana Castro. In this activity, students designed their own original food product—either a cheese or ice cream—from start to finish. This included brainstorming flavors, identifying target audiences, and developing packaging concepts. Students then presented their innovative ideas to the group, building both their creativity and communication skills.
The experience continued with a tour of Ferdinand’s Creamery, a well-known campus favorite. Students sampled the famous Cougar Gold cheese along with fresh cheese curds, connecting their classroom learning to real-world food production.
In addition to the hands-on activities, students learned more about Washington State University, campus life in Pullman, and the wide variety of career opportunities available in food science and related fields.
A special thank you goes to GEAR UP for sponsoring this field trip and making the experience possible, as well as to the RVHS Booster Club for treating students to some delicious ice cream during their visit.
This trip provided valuable insight into the science, creativity, and career pathways within the food industry, helping students see how their classroom learning can translate into future opportunities.