Roger Williams University Summer Program: Food Science Camp

There’s a lot of science that goes into making a five star dinner. From the health of the soil, to molecular manipulation for the perfect mouthfeel, understanding how a gastronomic masterpiece is created requires physics, chemistry, and biology mixing in perfect balance. This overnight camp gives students in grades 9-11 hands-on experience with the equipment and techniques scientists use to understand why some foods are so delicious.

During this 6-day overnight camp, students in grades 10-12 will learn what it is like to be a RWU Hawk as they explore the science of cuisine in a state-of-the-art laboratory setting. Each afternoon, snacks prepared by RWU’s nationally recognized chefs will be paired with the lab activities so that students may sample tasty examples of the science studied.  Topics will include the microbiology of bread and fermentation, the chemistry of preserves like pickles and jams, and engineering the perfect milkshake.  Students will also spend time in RWU’s on campus gardens and get a behind the scenes tour of our shellfish hatchery.  The week will be filled with a delectable swirl of science and food, with students gaining skills in both food preparation and laboratory science.

Dates: July 21 - 26