Learning about sweetness of drinks


Dr. Courtney Simons, assistant professor and program director of Food Science at Wright State University Lake Campus, recently visited the VoAg room at Sidney High School. Simons spoke with Food Science classes about education paths and careers in the field of Food Science Technology. The students also took part in a lab in which they used their taste buds to determine the sweetness of drinks from least sweet to most sweet - a subjective measure. They then used a machine to measure the percentage of sugar within the drinks to determine if their taste buds were correct - an objective measure. Simons is shown working with SHS VoAg student Kobey Vondenhuevel during a lab testing the amount of sugar in popular drinks.


Courtesy photo

Dr. Courtney Simons, assistant professor and program director of Food Science at Wright State University Lake Campus, recently visited the VoAg room at Sidney High School. Simons spoke with Food Science classes about education paths and careers in the field of Food Science Technology. The students also took part in a lab in which they used their taste buds to determine the sweetness of drinks from least sweet to most sweet – a subjective measure. They then used a machine to measure the percentage of sugar within the drinks to determine if their taste buds were correct – an objective measure. Simons is shown working with SHS VoAg student Kobey Vondenhuevel during a lab testing the amount of sugar in popular drinks.

Dr. Courtney Simons, assistant professor and program director of Food Science at Wright State University Lake Campus, recently visited the VoAg room at Sidney High School. Simons spoke with Food Science classes about education paths and careers in the field of Food Science Technology. The students also took part in a lab in which they used their taste buds to determine the sweetness of drinks from least sweet to most sweet – a subjective measure. They then used a machine to measure the percentage of sugar within the drinks to determine if their taste buds were correct – an objective measure. Simons is shown working with SHS VoAg student Kobey Vondenhuevel during a lab testing the amount of sugar in popular drinks.

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Dr. Courtney Simons, assistant professor and program director of Food Science at Wright State University Lake Campus, recently visited the VoAg room at Sidney High School. Simons spoke with Food Science classes about education paths and careers in the field of Food Science Technology. The students also took part in a lab in which they used their taste buds to determine the sweetness of drinks from least sweet to most sweet – a subjective measure. They then used a machine to measure the percentage of sugar within the drinks to determine if their taste buds were correct – an objective measure. Simons is shown working with SHS VoAg student Kobey Vondenhuevel during a lab testing the amount of sugar in popular drinks. Courtesy photo