Applied Food Science – Culinary Health Education for Families (CHEF) Kitchen

This page showcases my work in the Coordinated Dietetics Program, where I’ve applied advanced nutrition and food science concepts to hands-on projects. From exploring food preparation techniques to understanding processed foods and nutritional analysis, these experiences highlight my commitment to learning and helping others make informed dietary choices.

Orientation and Presentation: Building Foundations

The program began with an engaging orientation that brought together three cohorts of students. This first day of class gave me the opportunity to connect with peers, meet faculty, and gain an understanding of the expectations and opportunities in the program. Orientation was not only a welcoming experience but also an inspiring start to my journey as a dietetics student.

A few weeks later, my team and I delivered a presentation on Processed and Ultra-Processed Foods as part of a graded assignment. Our presentation focused on defining these food categories, their health implications, and their role in modern dietary patterns. This experience strengthened my research, collaboration, and public speaking skills while emphasizing the importance of clear communication in educating others about nutrition. The positive feedback from faculty and peers reinforced my confidence in applying these skills as a future dietitian.

Mastering Techniques: Meat, Poultry, and Pastry

This project combines the lessons from Lab 10 and Lab 12, where I honed my skills in preparing both savory and sweet dishes. In Lab 10, I explored the effects of doneness and cooking techniques on meat and poultry, focusing on tenderizing less tender cuts like Swiss steak and ensuring proper internal temperatures for food safety and quality. In Lab 12, I shifted to pastry science, learning about the role of leavening agents and fats in creating light, airy cakes and pastries, including cream puffs. These labs highlighted the importance of precision and technique in producing consistently high-quality dishes. Together, they reinforced my understanding of food preparation fundamentals, from savory to sweet, and their role in creating balanced meals and desserts for clients.

Dairy Delights: Exploring Milk and Cheese

This project showcases my experience in Lab 9, where I explored the science of milk and cheese through hands-on activities. We prepared yogurt bark and macaroni and cheese, learning how temperature, heat, and acid affect milk proteins and cheese properties. A highlight of this lab was sharing the yogurt bark with employees at the children’s hospital, who loved it, showcasing how simple, nutritious recipes can bring joy and practicality to real-life settings. These activities deepened my understanding of dairy coagulation, protein denaturation, and the functional properties of milk and cheese, skills that will enhance my ability to guide clients in creating dairy-based meals or alternatives tailored to their needs.

Iron Chef Holiday Challenge: Healthy Holiday Creations

Appetizer: Pear and Feta Cranberry Bites – A delightful combination of fresh pear slices, creamy feta cheese, dried cranberries, and fresh thyme, blending sweet and savory notes in a light, refreshing bite.
Entrée: Indian-Spiced Butternut Squash and Chicken Brown Rice Bowl – A warming dish with tender chicken, roasted spiced squash, and hearty brown rice, infused with Indian-inspired flavors.
Dessert: Protein Cheesecake Fluff – A light, creamy dessert packed with protein, offering a guilt-free indulgence to complete the meal.

This experience enhanced my understanding of recipe development, calorie management, and the importance of creating dishes that are both nutritious and appealing. It also reinforced my ability to work collaboratively and think creatively under time and resource constraints.

As part of the Iron Chef competition, my team created a delicious three-course holiday meal that adhered to strict nutritional guidelines, keeping each dish under 250 calories per serving. The challenge showcased our creativity, culinary skills, and ability to balance flavor with nutrition.