Lizzy Mueller, a nutrition and dietetics major, experiments for the first time with pasta dough made from corn flour and potato starch.
It’s tucked away, unassuming, on the third floor of the Stone Building. You wouldn’t know it’s there, but the smell of roasted garlic gives it away. Stone 303 is more than just a classroom – it’s an industrial-grade kitchen, and it’s home to NTR 403: Food Science and Technology.
Twice a week, the kitchen turns into a food chemistry lab, where students experiment with varied ingredients and their effects on taste and texture: marshmallows and gelling agents, eggless pumpkin pie, high-protein pasta and red velvet beet cake.