Dedication Ceremony for NEW! FSU Experimental Foods Lab

On February 3, 2014, the Department of Food and Nutrition at Framingham State University held a dedication ceremony to celebrate the newly remodeled experimental foods laboratory.

FSU food and nutrition students demonstrate using the impinger conveyer oven by making flat-bread pizzas.

FSU food and nutrition students demonstrate using the impinger conveyor oven by making flat-bread pizzas.

The new lab is furnished with state of the art commercial grade ranges, convection ovens, a tilt skillet, impinger (aka conveyor oven), steam jacketed kettle, and combi oven. Administration, faculty, staff, and students enjoyed a tour of the lab and learned about the different equipment while tasting a vast array of delectable foods prepared by the food and nutrition students.

FSU food and nutrition student, Stephen Poirier, demonstrates the use of liquid nitrogen to make raspberry crystals.

FSU food and nutrition student, Stephen Poirier, demonstrates the use of liquid nitrogen to make raspberry crystals.

During the ceremony, the audience enjoyed the student-led food demonstration using liquid nitrogen to make raspberry crystals from fresh raspberries for a delicious ice cream topping.  This proved to be a perfect demonstration of the food science principles that students gain in the Experimental Foods lab.

The John C. Stalker Institute of Food and Nutrition will be holding culinary trainings for school nutrition professionals in the new foods lab with the first training, Healthy Breakfast for Kids, over spring break.

The new foods lab is an excellent addition for Framingham State and is sure to be well utilized!