EAST LANSING, Mich. — A group of Michigan State University students is taking a course this semester that has the official title of “Science of the Foods we Love.” But most everybody knows it as the “popcorn course.”
That’s because in addition to teaching the students the finer points of scientific research, and how the worlds of science and industry come together, another result of the course might be a better kernel of popcorn.
With the help of a gift from ConAgra Foods, the maker of, among other things, Orville Redenbacher popcorn, the class is studying different aspects of popcorn (e.g., explosivity, hull thickness and kernel size distribution) as they relate to the overall quality of a popped bag of microwave popcorn.
Later this month the class will travel to ConAgra headquarters in Omaha, Neb., to present their findings to the company’s scientists.
“Doing real research really lights a fire under the students,” said Jim Smith, a professor in MSU’s Lyman Briggs College who is teaching the course. “In addition, they will be turning in projects that will be seen by people other than the instructor. It adds a whole new level of meaning to assignments.”
The students have approached their projects like any researcher would, Smith said – writing up research proposals, identifying variables, designing experiments and carrying out the actual research.
“They’ve looked at how varying the size distribution of kernels can affect pop performance, starch content, explosivity – all sorts of things,” he said.
In addition to learning their way around a research lab, the students also are discovering that they can major in the sciences and pursue a career that doesn’t necessarily involve medicine or health care.
“There are people out there making a living doing science in very different ways,” Smith said. “If you look at food or food production there is a lot of research going on in that area. Many students are not aware of career options like these.”
ConAgra, in addition to supplying funding, has also provided the materials and guidance the students needed to do the work. Two scientists from the ConAgra campus in Omaha visited the class in late January to help get things started.
The course is due, in great part, to Albert Bolles, who is ConAgra’s vice president for research, quality and innovation. He also is an MSU grad and a recent recipient of a Distinguished Alumni Award from Lyman Briggs College.
For more information on the Popcorn Course, go here.
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