Drexel Food Lab

Drexel University recently had the incredible opportunity to partner with Longwood Gardens and Drexel Food Lab for the second year on an innovative Garden-to-Table course. The course brought together students from diverse majors across the university—computer science, economics, nursing, and culinary arts— who all enrolled in Drexel University's College of Nursing and Health Professions Garden-to-Table course. In this unique course, students dive deep into sustainable cooking practices, working with seasonal harvests and learning to fully utilize products through a variety of cooking and preservation methods. One of the most innovative aspects of this program is how it integrates sustainability into the curriculum in a real-world setting. Students work with fresh, seasonal produce from Longwood Gardens, gaining a firsthand understanding of full product utilization, from seed to plate. This exposure to the principles of sustainability, such as minimizing food waste and utilizing diverse preservation methods, equips students with invaluable skills that are increasingly relevant in today’s eco-conscious world. The mutual collaboration between Drexel and Longwood Gardens benefits both the students and Longwood. For the students, this course offers much more than a classroom experience, but a chance to explore cutting-edge culinary techniques, practice sustainable cooking methods, and refine their skills in a professional environment. They also gain exposure to the operational side of a large-scale garden and restaurant, learning to think like chefs and entrepreneurs while being immersed in Longwood's horticultural environment. For Longwood Gardens, the partnership brings fresh perspectives and innovative ideas to their kitchens and infusion of talent, with dishes that reflect new takes on traditional garden-to-table cuisine, enriching their offerings and elevating the guest experience. This course is more than just a culinary program—it’s an interdisciplinary incubator for sustainability, creativity, and innovation. As this collaboration continues to grow, we’re excited to see how it will evolve and continue to inspire.   A huge thank you to Michelle Bach and the entire Longwood Team for their amazing partnership as well as Jonathan Deutsch, Ph.D., CHE, CRC and the Drexel University Team for making it all possible.   #DrexelUniversity #LongwoodGardens #Sustainability #HandsOnLearning #GardenToTable #Collaboration #Horticulture #FoodLab #DrexelFoodLab #Partnership #DrexelSolutionsInstitute #CulinaryInnovation #RealWorldSkills #StudentSuccess #IdeaGarden

Great, as always, working with Jonathan Deutsch, Ph.D., CHE, CRC, Rachel Sherman, and the entire Drexel Food Lab team!: During the Summer Fancy Food Show (SFFS) this past June, the Specialty Food Association (SFA) hosted 10 students from the Drexel Food Lab/Certificate in Food Entrepreneurship and Innovation programs, which were tasked with identifying key trends on the show floor through the increasingly important Gen Z lens. “It’s really fascinating and informative to see the overlaps and divergences between top trends identified by SFA’s Junior Trendspotters and those noted by Millennial and Gen X Trendspotters,” said Leana Rogers Salamah Salamah, Senior Vice President of Marketing and Communications at SFA. “Where inescapable trends like global flavors or honey appear in both lists, the Junior Trendspotter’s callout of non-traditional flours speaks to something essential about the Gen Z experience of and interest in specialty foods. Thank you to the Junior Trendspotters team and advisors for providing these invaluable insights and product highlights to the SFA audience.” via Andrea Allen, Deli Market News https://lnkd.in/em-E7g79 #WeFancy #FancyFoodShow #Trends #SpecialtyFood #GenZ

It's always a delight to work with the Drexel University Food Lab Junior Trendspotters at the Specialty Food Association Summer Fancy Food Show - thanks, Jonathan Deutsch, Ph.D., CHE, CRC and team!: “We were so honored to be invited to the Fancy Food Show this year. It is a great way for our students to see how broad the food industry is and understand the impact of the work we do at the lab,” said Drexel Food Lab Associate Director Chef Rachel Sherman. “I find it encouraging to see what products and trends jump out to them. Each student found at least one highlight that I missed. With such a big show it can be easy to overlook something, and students have a great eye for finding standouts amongst the excitement. We ran into multiple alums who were showcasing this year, inspiring the next generation of food professionals.” #WeFancy #FancyFoodShow #SpecialtyFood #Trends #GenZ

Our students were honored and excited to be invited as Junior Trendspotters at the 2024 Summer Fancy Food Show for the second year in a row! Thank you, Specialty Food Association for this memorable opportunity. Click the article below to read the student's trend report. https://lnkd.in/eA5ZG3Gp

Thank you Longwood Gardens for hosting our Garden-To-Table students! Drexel University Center for Food & Hospitality Management Drexel University's College of Nursing and Health Professions #DrexelUniversity #GardenToTable

We are excited to announce that registration is open for this year's Japanese Wagyu Certification Course in Philly! Japanese Wagyu is a traditional, valuable, and highly prized specialty food that requires education and experience to maximize its potential for nutrition, flavor impact, and profitability. This four-week certificate course, jointly offered by Drexel University Center for Food & Hospitality Management and Wagyu Sommelier, is open to current and future food industry professionals to expose them to the history and culture, nutrition, anatomy and composition, butchery, cooking methods, and classical and contemporary preparations of this unique product. This course is FREE for qualified industry professionals. The application deadline is September 1, 2024, and participants will be notified by September 7 if they have been selected to participate. To register and view the schedule, location, and more, click here: https://lnkd.in/eNbv2ZVp For more information, contact Dr. Jonathan Deutsch at st96d633@drexel.edu

"The great thing about Open Access is that we weren't starting from scratch." Jonathan Deutsch of Drexel Food Lab Open Access is a valuable resource that benefits food entrepreneurs by providing them with wisdom, expertise, and a supportive community to navigate the challenges of starting a business in the food industry. Learn how Open Access can help food entrepreneurs in your community! Watch the entire interview: https://lnkd.in/gaP79s3V #OpenAccess #FoodEntrepreneurship #CommunitySupport

“Consumers are getting a lot more nuanced when it comes to how they’re using heat,” said Drexel Food Lab’s Jonathan Deutsch, Ph.D., CHE, CRC Deutsch “Do they want fruit-forward or roasted or spiced kind of heat? Now it’s more about the nuance and the right chili pepper for the right product. I’m so happy manufacturers aren’t dumbing down heat for mainstream Americans.” https://lnkd.in/dPEBedvX? #SFATrendspotterPanel #Trends #Trends2024

Interested in elevating your food or science knowledge, and combining them? The team at Drexel Food Lab is launching an MS in Culinary and Food Science. In short, it is one part post-bac culinary school, one part food science, and one part food studies and food systems. It emphasizes hands-on practical learning and solutions in our labs, kitchens and garden. More information, course descriptions, admissions, etc. below and at this link: https://lnkd.in/eddtkidj or contact Program Director Dr. Rosemary Trout at rek23@drexel.edu

We are pleased to announce Drexel University's College of Nursing and Health Professions new Masters in Culinary and Food Science! This first-of-its-kind program integrates culinary science and food science and allows students to engage with resources, including our culinary facilities, kitchen garden, Drexel Food Lab, Philly Chef Conference, and food media expertise. Fall Quarter Application Deadlines: U.S. Applicants: 9/1/24 International Applicants: 6/13/24 For more information, click the link below or email Rosemary Trout DHSc at rek23@drexel.edu https://lnkd.in/embJZHZS #foodscience #culinary #drexeluniversity