Science of Food Course Brings STEM Learning to the Kitchen

By Blake Jackson

Students at South Fayette High School near Pittsburgh are learning science through everyday cooking activities, turning the kitchen into a hands-on classroom for exploring chemistry, biology, physics, and nutrition.

The school district's new Science of Food course has attracted nearly 50 juniors and seniors, who earn a required science credit while investigating how food changes during preparation.

Lessons include understanding protein denaturation through frying eggs, studying yeast fermentation, and exploring how temperature, enzymes, and ingredients affect food texture and flavor.

The course was developed through a collaboration between Pennsylvania chemistry teachers Joe Winans and Bryan Seybert and Chef David Wood, a culinary arts instructor at La Quinta High School in California's Desert Sands Unified School District.

The partnership was supported by a Learning Neighbor grant from Digital Promise and The Grable Foundation.

Students conduct experiments, prepare meals, and apply scientific concepts to real-world situations. They also take their cooking skills home to prepare food for their families.

Additionally, several students have pursued ServSafe food safety certification, gaining practical knowledge that supports employment opportunities and career development. Some have even received raises in their food service jobs.

“What excites me most about Science of Food is that it makes science tangible,” said Winans. “Students can actually see proteins denature, yeast ferment, starches thicken, and browning reactions occur right before their eyes.”

The Learning Neighbor grants encourage collaboration between Pittsburgh-area school districts and members of Digital Promise's League of Innovative Schools across the country.

Inspired by Fred Rogers' emphasis on neighborliness, the initiative provides $10,143 to each participating school district partnership to develop innovative educational approaches.

South Fayette Superintendent Dr. Michelle Miller highlighted the value of educators working together to develop new ideas and learning opportunities.

“One of the things that I appreciate most about Learning Neighbor grants is this notion of co-creation,” said South Fayette Superintendent Dr. Michelle Miller.

“It wasn’t me saying, ‘I need you to create this course. This is what it needs to be.’ It was asking my peers across the country, ‘How might we? Can you brainstorm with me?’”

The collaboration demonstrates how partnerships between educators can create engaging learning experiences that connect classroom science with practical skills and everyday activities.