Representatives from the food and beverage industry and FaB Wisconsin will be at booths to answer questions and provide information about career opportunities to students.
Date: Friday, March 24 – 9:00 a.m. – 1:00 p.m.
Location: Gromme Auditorium, first floor

Breads and grains are a global food; almost all cultures across the globe use them for a variety of purposes. Learn about the variations of breads and grains around the world and the differences between gluten, leavened bread, and unleavened bread.

Gluten proteins are the most important protein group in bread making. Why? Join us in the Demonstration Kitchen and find out!

Join us in the Demonstration Kitchen and learn from That Salsa Lady how she uses spices to enhance health and flavor of a simple tortilla chip.

In the Time of the Butterflies introduces you to the Mirabal sisters, and the Milwaukee Public Museum can help you explore their namesake! Learn about the incredible ways butterflies are adapted to their environments, and discover secrets about their wings. Finally, delve into native butterfly species of the Dominican Republic, getting up close and personal with some of MPM’s mounted specimens.

Indulging in chocolate can be a symbolic experience and many times it is eaten during rituals and celebrations. Learn about local and global cultural traditions throughout history and today that involve chocolate.

Dates: April 10-21, 2017

Food Science Workshops

Ever wonder why peaches taste sweet? Or why lemons are so sour? Find out in this hands-on workshop as we discover how a food's properties affect its taste. Then explore nature's "instruction manual" for an organism's characteristics (including taste) by extracting fruit DNA.

Learn about the history and rituals associated with drinking coffee and tea.

Join MATC Dietary Management students in the Demonstration Kitchen to discover how chocolate is beneficial to your diet.

Learn about the seasonal availability of edible spring plants in Wisconsin.