LOGAN – When you sit down each day for your evening meal, how much thought do you give to the “science” behind what’s on your dinner plate? Science contributes to food that tastes good and is good for you. You can also thank scientists for working to make sure the food you buy is safe and free of organisms and toxins that can make you sick.Utah State University food scientist Karin Allen explains the thought, action and challenges of getting healthy food to your table at the Science Unwrapped presentation “Food for Thought: Science on the Way to Your Dinner Plate,” Friday, Aug. 27. Allen’s talk, hosted by USU’s College of Science, begins at 7 p.m. in the Emert Auditorium, Room 130, of the Eccles Science Learning Center on campus. Admission is free and open to all ages. Hands-on activities and free refreshments follow the presentation.An assistant professor in USU’s Department of Nutrition, Dietetics and Food Sciences, Allen serves as a food quality and entrepreneurship specialist for USU Extension. Her talk kicks off Science Unwrapped’s fall 2010 “Science and Society” series.”In our new series, we delve into deep questions about science and technological innovation and how they impact society,” says Shane Larson, Science Unwrapped committee chair and assistant professor in USU’s Physics Department. “We’ll talk about ways that science touches our lives each day.”For more information, call 797-3517, visit www.usu.edu/science/unwrapped or view “Science Unwrapped at USU” on Facebook.
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