“Imagine being in the organic chemistry class on campus, and you analyze the organic compounds in beer, all of a sudden it’s real, and you can taste and touch it, instead of analyzing a report of it or reading it from a book,” said owner of the new Food-and-Beverage Lab Jessica Coppola, giving an example of how to bring food alive.
The idea behind the new Food and Beverage, or FAB, Lab at City College’s satellite location at UC Davis is to allow existing classes the option of being educated by using food.
“I love food and I can apply just about anything to food,” said Coppola, P.h.D., who oversees the FAB Lab, and is a professor of nutrition and food science.
Since the lab is in its first semester of operation there are still many things to be done to create a space equipped with everything needed in a food lab, according to…
