4-H Virtual Food Science Club
Are you excited to learn new information about food? Have you ever wondered how different ingredients work together to make a perfect meal? This five-week virtual 4-H SPIN club has been developed to take complex topics and break them down to introduce students to the wonders of Food Science. We will be meeting each week to explain and experiment with five different food science topics that include; leavening agents, protein in eggs, fermentation in dairy, gluten matrices, and browning in fruits and vegetables. Join University of Maine graduate student, Ella Glatter, as she delivers online lessons on these food science topics and leads the club in hands-on activities that use techniques used by professional food scientists!
All participants will receive a packet of materials for the hands-on activities and a journal. This virtual SPIN club is supported by Cooperative Extension and the University of Maine. You may have to invest some of your own time and money to purchase some of the ingredients that will be needed for the hands-on activities. A detailed list will be provided once you have decided to register for the club.
Who can join this SPIN club?
- Anyone who lives in Maine
- Youth ages 9-13
- Anyone interested in learning more about Food and Food Science topics
- Those who register before March 10th
When is the club meeting?
The first meeting will be on March 22nd, 2022 at 3:30 p.m. We plan to meet weekly for five weeks on Tuesdays at the same time over Zoom. Some dates may be scheduled to change.
The clubs will meet on Tuesdays over Zoom at 3:30- 4:30 p.m. Zoom links will be provided over email before each meeting and reminders will be sent out as well.
Guardians will be asked to be present for the hourly meeting to supervise students in the kitchen. Certain weeks may require guardians to prepare materials before the weekly Zoom meetings. You may also be required to spend around 25 dollars in materials for this class. Other materials needed for the hands-on activities will be provided through the mail. A safe space to set up an electronic device in a kitchen setting is recommended for all hands-on activities.
You are required to register for this class by March 5th and mail addresses will need to be provided for material send off.
Questions and Accommodations: