Featured Projects
Cook ’Em Capstone Project
Course Name: NTR 307 – Food Science
Time Estimate: Semester-long project
I chose to include my Cook ’Em capstone because it demonstrates my ability to apply food science concepts in a practical setting and communicate them in an understandable way. For this project, I created a cooking video demonstrating how to prepare a tres leches cake while explaining the science behind different steps of the recipe. I discussed concepts including protein denaturation, mechanical leavening, conduction and convection, and proper temperature control for food safety. This project challenged me to go beyond simply following a recipe and understand why each step was important to both the quality and safety of the final product. It reflects KRDN 4.5 through the application of food safety and sanitation principles throughout the preparation process.
Nutrition Education Project
Snack Smart, Grow Strong!
Time Estimate: Semester-long project
I chose to include Snack Smart, Grow Strong! because it demonstrates my ability to translate nutrition information into an engaging and age-appropriate educational program. My group developed and delivered a nutrition lesson for third-grade students focused on MyPlate, balanced eating, nutrition labels, and added sugars. We created educational materials and incorporated hands-on activities that allowed students to build a balanced snack plate, compare the added sugar content of different foods, and set a personal goal for reducing added sugar. This experience taught me how important it is to adapt nutrition education to the needs and developmental level of a specific audience while making learning interactive and applicable to everyday life. This project directly reflects KRDN 3.2 through the development and delivery of a nutrition education program for a specific target population.
Management Training: Cross-Contamination & Allergen Cross-Contact
Course Name: NTR 234L – Foodservice Systems Management Laboratory
Time Estimate: Approximately 1 week
I chose to include this management training presentation because it demonstrates my ability to develop educational material for employees in a foodservice setting while applying important food safety principles. My partner and I created a training focused on cross-contamination and allergen cross-contact, including the risks associated with each and the procedures employees can use to prevent them. We covered proper handwashing, food storage, sanitation, designated equipment, and the top nine food allergens, and incorporated realistic scenarios that allowed participants to apply what they learned. This project helped me understand the responsibility foodservice managers have not only to follow food safety procedures themselves, but also to effectively train staff so those practices are carried out consistently. It demonstrates KRDN 4.5 through the application and communication of safety and sanitation principles in a foodservice environment.
