The Food Science and Human Nutrition department of UF’s Institute of Food and Agricultural Sciences is hosting its annual Food Week from Oct. 17 to Oct. 21. Each day will feature a food-related demonstration, including a Master Chef-style competition and an ice cream social.
The week kicks off with a live coffee roasting with coffee samples Monday, followed by free kombucha samples Tuesday and Gator Bubbly carbonated water samples Wednesday. Thursday will feature a student Master Chef competition at the FSHN Pilot Plant. The week wraps up with Friday’s free hot-dog cookout and ice cream social.
The events take place in various campus locations, with some events overlapping throughout the day. A full list of events and locations are available at the Food Week website.
The events are meant to spread awareness about the department’s research and opportunities while providing a fun event for students and faculty, said Herschel Johnson, FSHN adviser and Food Week coordinator.
"The importance of what we're doing is never going to fade away, and it's also a lot of fun,” Johnson said. “It gives our students an opportunity to really enjoy what they're doing and showcase that.”
This is the sixth year Food Week has existed, Johnson said. He estimated about 800 people attended throughout the week in 2021 — his proof being 800 used sample cups. Most participants tend to be students, though Johnson said he expects some professors and deans to show up as well.
“Not everybody knows the details of what happens, especially first years, transfer students and freshmen,” Johnson said. “They kind of help them acclimate and feel a connection to our department.”
Food Week also serves to introduce students to the FSHN department, which Johnson described as a “found” major — meaning students often transfer into the major once they learn about it.
Research on nutrition, food diversity and food sustainability all fall under FSHN’s umbrella, Johnson said. As such, the market is often in need of more professionals in the field. The department boasts 100% job placement for both dietetics and food science graduates, and jobs are often long-term and high-paying, Johnson said.
“I think it's just the awareness of the importance of food availability, food sustainability, and really not taking for granted what most of us have at our fingertips,” Johnson said.
Food Week is also an opportunity for FSHN students to conduct informal research on their developing products. Students will have the chance to provide feedback on the food they taste during the week, which was developed within the department.
“A lot of the research does go into creating good foods making sure that they're nutritious at a good price point,” Johnson said.
Food Week comes right around midterm season on campus, bringing a welcome break from academic stress for students, Johnson said.
“This feels like the first year really that we have the ability to showcase what we do,” Johnson said. “I think there's a hunger and desire for students to have that release. And what better way to do that than through food, beverage and good company.”
Contact Alissa Gary at agary@alligator.org. Follow her on Twitter @AlissaGary1.
Alissa is a sophomore journalism major and University Editor at The Alligator. She has previously covered student government, university administration and K-12 education. In her free time, she enjoys showing photos of her cats to strangers.
