In this lab, students put food science to the test

Riverside, Calif. (June 2, 2026) — For Bethany Sowers (’26), one of the most memorable experiences in the Food Innovation Center involved gluten-free lemon poppy seed muffins. In her Experimental Foods class, she and her team reworked the recipe through trial and error to create a gluten-free version without sacrificing taste.

“It was a rewarding experience because we were able to apply both nutrition and food science concepts, which challenged us to learn how to test foods under the proper scientific method,” said Sowers, who earned her Bachelor of Science in Nutrition and Food Sciences.

The Food Innovation Center at California Baptist University provides a state-of-the-art space where students and faculty conduct research, engage in community service projects and develop food products. The 4,000-square-foot facility is equipped with commercial convection ovens and ranges, digital scales, pH meters for acidity testing and a refractometer for measuring Brix, or sucrose concentration, in liquids. 

In introductory courses, students follow established recipes to learn fundamental food science principles such as ingredient function, texture development and flavor balance. As they progress into upper-division courses, students develop their own recipes based on specific goals, including improving nutritional content or creating culturally relevant meals. They test oils, how eggs bind, and using applesauce, avocado and bananas as fat substitutes. 

“While the foundation of our knowledge is biochemistry, we also need to be able to translate this understanding into real life concepts of the nutrition field, which includes cooking,” Natalie Reed, program director of the Master of Science in Integrative Nutrition.  

Both cooking and baking are a science, she said. 

“The FIC allows students the opportunity to implement their scientific understanding of nutrition using cooking methods in an industrial kitchen,” Reed said.  

Through these experiences, Sowers gained both technical and practical skills, along with confidence in applying what she learned. 

“It has taught me to think critically and problem-solve when something does not turn out the way I expect,” she said. 

Students also conduct panel tastings, evaluating food based on taste, smell, texture and appearance. These evaluations help refine recipes, improve formulation and better understand consumer perceptions. Coursework further emphasizes food safety, including sanitation, hazard identification, cross-contamination prevention, proper storage and quality checks such as pH, moisture and shelf stability.

“Hands-on learning in nutrition and dietetics education helps deepen my understanding by allowing me to apply them in real-world settings,” said Lauren Johansson (’25), an integrative nutrition graduate student. “Some of my favorite academic memories from undergrad were projects in the FIC, experimenting with recipe development.”  

Sowers said hands-on learning helps students truly understand the material rather than simply memorizing it. 

“You get to see how things work in real life, which builds confidence and makes the information stick a lot more. It allows students to understand the science behind food,” she said. 

Nutrition and food science students work with the Blue Zones Project Riverside, aimed at helping people make healthy choices, along with providing nutritional education at the La Sierra and Janet Goeske senior centers.  

“Students learn that focusing on promoting healthy habits hold a stronger, more sustainable outcome for their target community,” Reed said. “We teach that God crafted us uniquely and that all are made beautifully in His image.” 

Nutrition graduates become dietitians, nutritionists, analysts and outpatient counselors.  

“There is a wide range of job opportunities for nutrition professionals, especially with an increased focus on integrative and functional nutrition,” Reed said. 

Sowers, who hopes to become a registered dietitian, said her experiences in the Food Innovation Center reinforced an important perspective on nutrition. 

“I wish people understood that ‘healthy’ isn't the same for everyone,” she said. “Nutrition should not be an all-or-nothing mentality; it is really about maintaining a balance of healthy habits that are consistent over time.” 

Outside the classroom, Sowers joined the Nutrition Club to deepen her involvement in the field. Through it, she learned about the professional side of nutrition education and how to communicate information in a way people can understand. 

“I also wanted to be able to serve students by helping them learn about nutrition and how to properly fuel their bodies so they can serve the Lord to the best of their ability,” she said.