Future scientists learned about basic chemical and microbiological properties of foods through series of lab experiments at the “Science Days” event organized by Izmir University of Economics (IUE), Department of Food Engineering. High school students extracted DNA from kiwi fruits; measured colored reactions in foods at the event which intended to teach different perspectives of food science to the students. IUE Rector Prof. Dr. Oğuz Esen also accompanied the students as they took their first steps into the world of science.
Prof. Dr. Nazan Turhan, Head of IUE Department of Food Engineering, stated that the event aimed to teach food science in an entertaining way to different age groups of high school students. She said, “Our food labs opened this year. We taught different sides of food science to high school students. They actively participated in lab experiments where they had a chance to learn basic chemical and microbiological properties of foods”.
‘Food analyses were done in the labs’
Prof. Dr. Turhan mentioned that the students performed food analysis where they extracted DNA from kiwi seeds, and observed the differences of microorganisms in the cell wall. “Students experienced different activities. They prepared orange juice containing spheres using calcium salts and sodium alginate; separated pigments of spinach leaves by paper chromatography; observed red cabbage color compounds, and utilized different types of indicators to observe sugar, protein and fat content in food with color reactions. They had a different day filled with science”, said Prof. Dr. Turhan.
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