Notre Dame Hall, the iconic building on the Mount Mary University campus, was built nearly 90 years ago. But the work that goes on in one particular room is anything but historic. It’s cutting edge work being done in a space that serves the university and the community at large.
A million dollar renovation over the summer upgraded the school’s Food Lab, the centerpiece for the only four year food science degree offered in the Milwaukee area. The lab also serves the dietetics program at the school.
"Dietetics relies on food science in order to improve the health of patients, whereas in food science, we're interested in what it is that keeps the food healthy and nutritious," explains Anne Vravick, Food Science program adjunct professor.
https://www.youtube.com/watch?v=nvH13CVkUBQ
Food science is a diverse field - with jobs ranging from research and development, flavor study, preservation, health, marketing, and food safety, Vravick explains.
Vravick hopes that enrollment in this program increases, especially now that the students have better tools to utilize.
"Things were getting a little bit outdated in terms of technology, and we realized very quickly that we needed to keep up with the changing times," she says. "And if our students were going to be able to present themselves well enough in industry they had to have better technologies."
