Food Science Club
Have you ever wondered why egg whites change from clear to white when they are heated or what the difference between baking powder and baking soda is? The Food Science Club explores these topics connecting chemistry, microbiology, and physics with food in a fun and interactive environment. Members of the club participate in events associated with the Institute of Food Technologists including product development competitions and food science trivia quiz bowls.
Club Email: usu.fsc@gmail.com
Advisor: Bob Ward, robert.ward@usu.edu, 435-797-2153
Presidents: Audrey Lidgard, audrey.lidgard@usu.edu
Sarah Petmecky, a02238856@usu.edu