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Science in 60 seconds

Science in 60 seconds

Ever wonder what is the difference between baking soda and baking powder? 

OR THE DIFFERENCE BETWEEN shelf-stable and refrigerated juice? Ever question why foods and beverages come in differently colored bottles?

In 60 seconds, food scientist Brittany Towers Lewis, ’13, ’11, takes complex scientific information and boils it down into understandable terms, and then posts the videos on TikTok and Instagram, where 66,540 followers learn about science from her, The Black Food Scientist.

She started posting food science videos in 2021 to lessen the mystery of science in fun ways.

“Science is often perceived of as a bunch of words that most people can’t understand,” she said. “Using common language makes it more approachable. Plus, food is relatable to everyone.”

Another goal is to promote food science careers to youth, including minority groups generally underrepresented in STEM careers.

“I love working with middle- and high-schoolers and seeing their eyes spark when they realize you can be a scientist and work with food at the same time,” she said.

Towers Lewis didn’t even know food science was a career until she attended Ohio State. CFAES food science classes helped her realize that it “was the career for me.” She now works as a senior manager of product development for Vital Proteins, a Chicago-based health and wellness company.

“In the first CFAES class that I took, we made ice cream—and then got to eat it,” she said with a laugh. 
“Being able to translate science concepts into something that you can see, feel, and eat helps to understand the science better. You can see the scientific reaction happening while a loaf a bread is baking.”

It’s that excitement that Towers Lewis strives to recreate in each video she posts. And it seems to be working. She went viral on her fourth post.

“I was surprised. I didn’t think so many people would be interested,” she said. “Many messaged me saying they wish they’d known that food science was a thing, and others simply thanked me for providing science in a digestible way.

December 14, 2022 - 3:43pm -- moser.26@osu.edu
Authors: 
Body: 

Ever wonder what is the difference between baking soda and baking powder? 

OR THE DIFFERENCE BETWEEN shelf-stable and refrigerated juice? Ever question why foods and beverages come in differently colored bottles?

In 60 seconds, food scientist Brittany Towers Lewis, ’13, ’11, takes complex scientific information and boils it down into understandable terms, and then posts the videos on TikTok and Instagram, where 66,540 followers learn about science from her, The Black Food Scientist.

She started posting food science videos in 2021 to lessen the mystery of science in fun ways.

“Science is often perceived of as a bunch of words that most people can’t understand,” she said. “Using common language makes it more approachable. Plus, food is relatable to everyone.”

Another goal is to promote food science careers to youth, including minority groups generally underrepresented in STEM careers.

“I love working with middle- and high-schoolers and seeing their eyes spark when they realize you can be a scientist and work with food at the same time,” she said.

Towers Lewis didn’t even know food science was a career until she attended Ohio State. CFAES food science classes helped her realize that it “was the career for me.” She now works as a senior manager of product development for Vital Proteins, a Chicago-based health and wellness company.

“In the first CFAES class that I took, we made ice cream—and then got to eat it,” she said with a laugh. 
“Being able to translate science concepts into something that you can see, feel, and eat helps to understand the science better. You can see the scientific reaction happening while a loaf a bread is baking.”

It’s that excitement that Towers Lewis strives to recreate in each video she posts. And it seems to be working. She went viral on her fourth post.

“I was surprised. I didn’t think so many people would be interested,” she said. “Many messaged me saying they wish they’d known that food science was a thing, and others simply thanked me for providing science in a digestible way.