People have been obsessed with chocolate for over 5,000 years. The Olmec and Mayan people used cocoa beans to make chocolatey drinks. The Aztecs used cocoa beans as currency and to make tasty treats. However, the first chocolate bar didn't show up until 1847 and has only gotten better since. This camp is great for students interested in fermentation, roasting, and finding out how we can change the texture and flavor of this amazing treat. Join us to discover the incredible science behind chocolate production. Science never tasted so good!
Leading this exciting new camp are Dr. Jayne Stratton and Dr. Andreia Bianchini, in collaboration with Dr. Silvana Martini and Steve Bernet. Dr. Stratton and Dr. Bianchini have led numerous workshops on all topics related to food safety and microbiology, from Better Processing Control School and Food Microbiology workshops to training middle and high school educators on food science curricula. Dr. Martini and Mr. Bernet have many years of experience in offering immersive experience to youth into the world of chocolate.
This camp is for high school students entering 9th - 12th grade and may apply at anytime. If the camp does not fill, middle school-age students may apply beginning June 3. The camp is limited to 20 people. The camp is $20.
Register: http://yns.nebraska.edu/gain-hands-on-experience-in-stem/summer-camps/chocolate
