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What’s in a Label?

Students in Professor Jones’ Biology of Food and Nutrition class learn firsthand about nutrition labeling on packaged foods, and how to calculate and measure proteins, complex and simple carbohydrates found in everyday foods. The abstract concepts learned in the lectures—what proteins are actually doing, for example—become clear in the lab when students can actually see the proteins working. Students use this information to optimize bread and yogurt recipes by adjusting a variable—an ingredient or the fermentation process—to create a better product.

Pictured: Meagan Huyett ’18 and Tyler Shuck ’17.

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