Nearly 30 fourth and fifth grade students got a firsthand look at where milk comes from July 16 when a dairy cow named Luna visited Rice University as part of the Center for STEM Engagement’s new C.H.E.F. Lab (Creating Hands-on Experiments in Food Science).
The weeklong summer program introduces elementary students to chemistry, physics, biology and engineering through hands-on food science experiments. Throughout the week, campers made foods such as cheese, butter, yogurt and bread while exploring concepts like fermentation, emulsions and chemical reactions using everyday ingredients.
“The whole week they have been diving into chemistry, biology and physics, and they’re learning it with stuff that they know from everyday ingredients,” said Mariana Quinn, associate director for science and engineering education in Rice’s Center for STEM Engagement. “They’ve been making cheese, yogurt and butter, and today really brings it full circle.”
The cow visit served as the program’s culminating activity. A demonstrator from Southwest Dairy Farmers showed students both traditional and modern milking techniques while explaining how milk is processed into many of the foods they had created during the week.
Students also learned about the role dairy plays in nutrition and the science behind dairy production. Mobile dairy instructor Dusty Boullion answered all their questions and explained how well the cows are cared for and their role on the farm.
“Just like we have our daily routines, they have theirs too,” Bouillon said. “They’re trained and know what their job is. Kind of like we know we have to go to work or school every day, they know their job is to let us milk them.”
C.H.E.F. Lab is a new offering from Rice’s Center for STEM Engagement designed specifically for younger learners. Quinn said the program was created to spark curiosity about STEM at an early age by helping students discover science in familiar experiences.
“Sometimes they get stuck in the abstract world of STEM, and they don’t really understand it,” Quinn said. “They don’t understand that STEM is like magic.”
By combining hands-on experiments with real-world demonstrations, the program aims to help students see science everywhere — from the kitchen to the farm.
“I really hope that they are inspired to pursue STEM and to really embrace the magic that they can find every day,” Quinn said. “If we can create those opportunities where they can be curious from a very young age, I think that’s really going to transform their futures.”
To learn more, visit research.rice.edu/rstem/chef-lab.
