Empowering Minnesota educators: CFANS hosts inaugural food science workshop

On June 29 and 30, the University of Minnesota College of Food, Agricultural and Natural Resource Sciences (CFANS) welcomed agricultural educators from across the state for a brand-new, immersive professional development event: the Food Science for the Classroom Workshop. Specifically requested by the Minnesota Association of Agricultural Educators (MAAE) and made possible through MAAE grant funding, the two-day event equipped teachers with the tools, resources, and continuing education credits needed to bring high-impact food science concepts back to their local schools.

Many of the attending educators double as FFA leaders and 4-H advisors in their home communities, and several returned to campus as proud UMN and CFANS alumni. Over the course of the workshop, these teachers shifted from the front of the classroom to the lab bench, diving into hands-on activities that translated complex industry concepts into digestible lesson plans.

The rigorous schedule featured deep dives into the building blocks of food production. Instructors explored food safety, microbiology, and fermentation in the Food Science and Nutrition Teaching Kitchen, followed by an exploration of macronutrients and protein functionality hosted by the Plant Protein Innovation Center (PPIC). On day two, teachers examined the underlying chemistry of browning and flavor development via the Maillard reaction, and experimented with the human elements of taste during specialized sensory science sessions.

The workshop also looked closely at the future of the food sector, offering tours of the Pilot Plant in the Department of Food Science and Nutrition to highlight processing, engineering, and extrusion technologies. Beyond the science, teachers gained valuable insights into the vast career pipelines available to their students in the food and agricultural sectors.

"High school agricultural educators are on the front lines of inspiring the next generation of food scientists and innovators," said Job Ubbink, head of the Department of Food Science and Nutrition. "By providing teachers with hands-on, research-backed tools, we aren't just supporting their classrooms today — we're opening up exciting career pathways for students who will drive the future of Minnesota's food and agricultural industries."

Fittingly, this future-focused workshop took place on the cusp of a major campus evolution. The Food Science and Nutrition Building facilities are slated to be the first major capital renewal project on the St. Paul campus next year, serving as a primary imperative in alignment with the newly formed St. Paul Campus Strategic Plan.

By bridging the gap between cutting-edge University research and high school classrooms, CFANS and the MAAE are ensuring that Minnesota’s next generation of agricultural leaders is prepared to meet the demands of a rapidly changing food industry.