What is a common misconception people have about food science?
I think people don’t understand how much of a role food scientists play when they’re purchasing products from the grocery store or picking up their favorite cereal. A food scientist is part of that development process, and they’re ensuring that the food not only tastes good but also meets the nutritional profile that we’re wanting to deliver to the customers. We always have food safety and nutrition and flavor in mind.
Why are you passionate about helping people in the kitchen?
When you feel comfortable in the kitchen, cooking shifts from feeling like a chore to becoming more joyful. My favorite part of it is you get to create those really meaningful connections over meals that you’re sharing with others. You need food for nourishment and nutrition. But when you compare that with what’s actually bringing you joy and creating memories for yourself and for the people you love, that is the heart of everything I do—helping people connect with things that bring them joy.
Why did you start the Jessica Gavin Scholarship Program?
I realized that the mentors who gave me the opportunity to evolve in my career changed my life, and I wanted to also empower the next generation of problem solvers who were going to help shape the future of our food system. A lot of students have ideas about reducing food waste or growing community gardens or tackling food insecurity. I am just so motivated and delighted that our children are thinking about this for society and wanting to make global and local change. It’s very inspiring and humbling.
FIND OUT MORE!
jessicagavin.com
The post Inside the Kitchen With Food Scientist Jessica Gavin appeared first on Orange Coast.