University Of Vermont And State Agricultural College issued the following announcement.
Kirsten Forrester, a junior nutrition and food sciences major with a focus on dietetics, was looking for an internship that would enable her to get hands-on lab experience while diving more deeply into the world of food science. As the quality assurance intern for Zero Gravity Brewery, she’s getting both, while helping to maintain the quality of the brewery’s world-class craft beers.
“I really like that I can work in a lab, but also in an industry I’m interested in,” said Forrester, who hopes to pursue a career in public health as a Registered Dietitian. “The food science aspect of my major is really interesting to me and it’s important to know about before moving into dietetics – understanding what food is made of and how it actually works and breaks down.”
Forrester is talking chemistry, something she didn’t realize would be so critical and complex in the world of craft brewing. Two days a week, she can be found tucked away in the lab at Zero Gravity’s manufacturing facility in South Burlington collecting samples, filtering them, running the alkalizer and collecting data to ensure a consistent, high-quality product from batch to batch. The experience, she says, is helping her translate some of the learnings from her organic chemistry class, which she had to take online due to the COVID-19 pandemic.
“When you’re working with the equipment, you get a deeper understanding of the chemistry involved in food science,” she said. “A lot of people don’t think about going into the manufacturing setting, but I think getting that experience is really cool.”
Explore more internships in the UVM College of Agriculture and Life Sciences.
Original source can be found here.
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