Hands-on experience with local foods played a part in Stephanie Laham’s academic career and continues to this day. She taught nutrition to kids in Hartford while at UConn, was a Connecticut food lab intern and researched wild blueberries in Maine. Now, this CAHNR graduate is a culinary scientist with a South Windsor pasta company. Here is what she said in an interview.
What was your major in the College? When did you graduate? With what degree? In 2010, I got my BS in nutritional sciences with a minor in food science. My 2012 master’s degree is in food science and human nutrition from the University of Maine.
What CAHNR class was most useful to you? In addition to the usual chemistry and biochemistry, two of the courses I took relate especially well to my current job. I took animal food products with Professor Richard Mancini, which was a hands-on animal science class. We made sausage and learned about the various cuts of meat.
My food composition and preparation class was very interactive and exciting. We were able to try out different ingredients in a recipe to see how they affect the outcome of the finished product. It was a little like the television show, America’s Test Kitchen. (more…)