Wisconsin is known as "America's Dairyland", but why? Learn the historical, cultural and scientific reasons behind the use of dairy in our state.

Join us in the Demonstration Kitchen for the Milwaukee Public Library's Big Read Latin American cooking demonstration!

Date:Thursday, April 6
Location: Global Kitchen, second floor
Cost: Free with Global Kitchen Admission

Herbs and spices come from a variety of sources and are used to season, color or preserve foods. Join us in the Demonstration Kitchen to find out the difference between an herb and a spice. Discover the flavor profiles of various seasonings and how they are used globally throughout history and today.

Representatives from the food and beverage industry and FaB Wisconsin will be at booths to answer questions and provide information about career opportunities to students.
Date: Friday, March 24 – 9:00 a.m. – 1:00 p.m.
Location: Gromme Auditorium, first floor

Breads and grains are a global food; almost all cultures across the globe use them for a variety of purposes. Learn about the variations of breads and grains around the world and the differences between gluten, leavened bread, and unleavened bread.

Gluten proteins are the most important protein group in bread making. Why? Join us in the Demonstration Kitchen and find out!

Dates: April 10-21, 2017

Food Science Workshops

Ever wonder why peaches taste sweet? Or why lemons are so sour? Find out in this hands-on workshop as we discover how a food's properties affect its taste. Then explore nature's "instruction manual" for an organism's characteristics (including taste) by extracting fruit DNA.

Learn about the history and rituals associated with drinking coffee and tea.

Join MATC Dietary Management students in the Demonstration Kitchen to discover how chocolate is beneficial to your diet.

Learn about the seasonal availability of edible spring plants in Wisconsin.