Join University of Massachusetts Amherst food scientist, Amanda Kinchla to see what’s cooking in a food lab and just how much science you need to know in this yummy apprentice program. Test the strength of gel by creating gummies, pull real iron out of cereal with magnetics and evaluate your senses by experiencing just how much color influences your taste.
Number of Apprentices: 30
Ages: All
Parents: This is a drop-off program for children. There is a waiting area nearby.
