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University of Dayton Magazine
food lab blessing and dedication 3-6-13 by larry burgess

Home cooking

2:35 PM  Mar 7th, 2013
by Shannon Shelton Miller

Since 2001, students in UD’s dietetics program could count on a weekly van ride to Sinclair Community College as one of the requirements of their course of study.

A kitchen at the college’s downtown campus was the only place where UD faculty could hold the laboratory component of their classes because a 50-plus-year-old food lab in Sherman Hall had been closed for more than a decade.

That van trip has now been eliminated and replaced by a quick walk across Brown Street. On March 6, UD held a dedication and blessing for the ProduceOne Food and Nutrition Laboratory, a state-of-the-art kitchen space complete with updated equipment and appliances on the fifth floor of the College Park Center.

“Now that we have this lab available to us, we’ve opened the doors to endless opportunities,” said senior Anna Maria Bittoni in a speech at the event. “We can now have practical applications in a multitude of the dietetics courses offered here. When learning about mechanically altered foods (pureed), instead of hearing about it in lecture, we can come into this lab, see how it’s done and then taste it afterwards. When we have to design a meal, we can actually create the meal in this lab instead of just having it on a piece of paper.”

One Response to Home cooking

  1. mary adele (Knuth) Lafrenz says:

    Wow! Quite different test kitchen facilities than I used in the 60′s. No regrets. UD prepared me to work in Del Monte’s world headquarters test kitchens in San Francisco. While working at Del Monte I received a MA from SFSU. After my two daughters were born I continued working as a food and nutrition consultant. My children are married. I now have two grandchildren, also living the The San Francisoc Bay Area.

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