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New WSU Course Focuses on ‘Science on Your Plate’

PULLMAN, Wash. – Topics ranging from organic foods and certification to chemicals in food and food allergies will be the focus of a new class offered at Washington State University this fall.

“Science on Your Plate” is offered through the WSU and University of Idaho School of Food Science, and is open to all students, but particularly those looking to fulfill a science core class.

“The information I teach through this course is really applicable to students’ lives,” said Jeff Culbertson, professor in the School of Food Science. “They will apply critical thinking and scientific methods to analyze the foods they eat. They’ll never think about food in the same way again.”

The course covers a wide range of “hot button” topics including organic foods and certification, safety of food additives, biotechnology, genetically modified organisms or GMOs, food allergies, microbiological food safety, chemicals in foods – both environmental as well as naturally occurring toxins – and more.

“Students are intrigued with the manufacture of modern food products and their use in current civilizations,” Culbertson said. “The food industry is one of the leading employers in the U.S., and before taking this course, many students had not considered careers in this area. Science on Your Plate will give new direction to students who love science but can’t quite put their finger on a specific career path.”

More information about how to enroll in the class or the School of Food Science program is available by contacting Academic Advisor Jodi Anderson at (509) 335-4763 or jlanderson@wsu.edu.

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Media Contacts

Angela Lenssen, School of Food Science, (509) 335-4289
Jeff Culbertson, professor, (509) 335-3077