Springdale High School Students Learn About U of A Food Science Program

Lacey Howard

Steve Seideman, extension food processing specialist in food science, talks to Springdale High School students about food packaging and labeling.

FAYETTEVILLE, Ark. – Chad Burkett and Josh Rice, a pair of Dale Bumpers College of Agricultural, Food and Life Science graduates, started the food products and processing program at Springdale High School in 2012 and recently led a group of their students on a campus visit.

About 30 high school students took part in experiments and sat in on informational sessions in the Department of Food Science.

The importance of food and industry awareness in the Springdale area is the primary focus of the SHS program. Burkett and Rice discovered industry leaders are in need of employees who are educated about the industry.

"We are trying to create a work force that is aware of safety and food processing, and can be self-starters," said Rice.

Rice earned his bachelor's degree in agricultural business and his master's degree in agricultural and extension education.

The program he and Burkett created does not exist at other high schools, according to Rice. He also says job opportunities for food processing in the area are abundant.

"The logical progress is to give them basic skills, make them exercise those skills and then develop and launch a product from the ground up," said Burkett.

Burkett earned his bachelor's degree in poultry science and his master's degree in agricultural and extension education.

Skills, experience and contacts gained while at the U of A gave Burkett and Rice opportunities they used to help develop their program.

"The U of A provided me with communication skills, being open to new experiences and more specifically how to overcome challenges," said Burkett.

The U of A visit included sessions on college preparation, food packaging and labeling, food chemistry with an alginate experiment and sensory science with an experiment. The group toured the pilot plant kitchen and the sensory lab.

Food science speakers included Steve Seideman, Kathryn Haydon, Tyler Hamedi and Tonya Tokar. Students also visited with Mary Eikenberry from admissions and Brande Flack with the Center of Multicultural and Diversity Education.

About the Dale Bumpers College of Agricultural, Food and Life Sciences: Bumpers College provides life-changing opportunities to position and prepare graduates who will be leaders in the businesses associated with foods, family, the environment, agriculture, sustainability and human quality of life; and who will be first-choice candidates of employers looking for leaders, innovators, policy makers and entrepreneurs. The college is named for Dale Bumpers, former Arkansas governor and longtime U.S. senator who made the state prominent in national and international agriculture.

About the University of Arkansas: The University of Arkansas provides an internationally competitive education for undergraduate and graduate students in more than 200 academic programs. The university contributes new knowledge, economic development, basic and applied research, and creative activity while also providing service to academic and professional disciplines. The Carnegie Foundation classifies the University of Arkansas among only 2 percent of universities in America that have the highest level of research activity. U.S. News & World Report ranks the University of Arkansas among its top American public research universities. Founded in 1871, the University of Arkansas comprises 10 colleges and schools and maintains a low student-to-faculty ratio that promotes personal attention and close mentoring.