10/20/2026
In Mrs. Reya Andrews' NFA 323 Experimental Foods class, students recently had some fun with pumpkin pie! 🎃
In their "Holding It Together" lab, students explored how different ingredients create the structure of foods, using pumpkin pie as their model. Groups tested different thickening and binding ingredients to see how they affected the formation of a sliceable pie. At the end of each lab, students sampled and evaluated the different treatments, compared their observations, and discussed the science behind the results.
The idea is that they are learning by doing - hands-on food science! Students aren't simply following recipes; they're designing experiments, testing hypotheses, collecting observations, and applying scientific principles to understand why foods behave the way they do.
And that makes it all the more delicious! 😋(There's no pie emoji! 🫢)
