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BRISTOL, R.I. – Science never tasted so good. That’s according to high school students who attended Roger Williams University’s Food Science Camp this summer where they learned about the science of cooking from Jennifer Pearce, Associate Professor of Physics and Chair of the Department of Mathematics and Physics at 91��������, who cooked up the idea for the camp.

In addition to using food to teach complex scientific concepts, the camp also covers the topics of sustainability and food justice. “Kids in high school today have grown up hearing about climate change, and they know it's a big deal,” Pearce said. “We talk about ways that regenerative farming practices can mitigate climate change, how growing locally and preserving food can reduce carbon emissions, and even about social justice issues related to the food system.”

From the moment they arrived in 91��������, campers from across the country collaborated on hands-on activities related to different aspects of food science – from gardening and microbiology to thermodynamics and materials science. Before diving into experiments, Pearce led the group through engaging discussions that ensured they understood the scientific principles at play. In one day, students took part in a plant scavenger hunt, baked yeast bread, and explored the , a culinary incubator based in Warren, R.I., focused on cultivating a just and sustainable local food economy. Another day, they delved into materials science, learning how to make cheese, butter, and even edible slime. 

"After this camp, I definitely know a lot more about how things are made, and I probably will be studying Food Science when I go to college,” said Trinity Simmons, a high school student from Chicago. “It's just interesting. I really like baking and cooking, so that led me in the Food Science direction.”

Aboard 91��������’s research vessel, campers ventured into Narragansett Bay to explore oyster farming and animal husbandry. Pearce discussed the science behind keeping oysters healthy during farming and the meticulous process of harvesting them while students tested the water to ensure the oysters were safe for consumption, learning firsthand about the importance of maintaining water quality.

During the week, students also experimented with more unconventional food science projects, such as making edible slime, or fruit spheres, using sodium alginate and calcium chloride solutions. Under Pearce's guidance, they experimented with orange juice, applesauce, and syrup to create gelatinous spheres that resembled caviar. They also learned about thermodynamics through liquid nitrogen demonstrations.

"The most important thing the campers come away with is a sense of how much science goes into their everyday world, especially physics," Pearce said. "Understanding things like how heat is transferred through different materials and how this affects your cooking brings home the point that physics isn't just about the weird and strange – it's also what you're doing every day in your kitchen."

In addition to teaching, Pearce also helped some students whip up their confidence. “I'm usually pretty introverted, but I wasn’t here,” said Kidd Fredricks, a camper from Easton, Mass. “Dr. Pearce had us do a lot of different activities that involved teamwork, which helped me become more comfortable talking in class.”