Food Science Professor John Coupland Gets Food Dive Recognition
Food Dive, the popular website that is responsible for food and beverage updates and stories, decided to compile a top-10 list of the best food Twitter accounts worth following. With big names on the list such as “Shark Tank’s” business woman Barbara Corcoran and the Institute of Food Technologists, the list only chose the best of the best. One of the prestigious spots was awarded to Penn State food science professor, John Coupland.
After attending Leeds University in London, Coupland made his way to the States to further his research and career. He has been a professor at Penn State for the past 17 years and is currently president of the Institute of Food Technology (IFT).
Coupland was excited but surprised when he found out he was selected to be on Food Dive’s list. His Twitter account is more academic than brand based, which is something he is proud of and feels helped him make the top 10 list. Coupland works hard to provide his students with a new perspective on how to think about the lectures.
“Don’t just learn facts, have an argument about how the world behaves,” Coupland said. His main goal with teaching is to get students thinking and asking the right questions.
Despite a wide array of lecture material, the professor has a few favorites; unsurprisingly, they involve chocolate and beer. Coupland said he teaches a lecture on chocolate that looks at why, specifically, Hershey’s chocolate is different from other brands. His students taste the different brands of chocolate and discuss why each taste is slightly different. The class looks at the milk used in each process and how that plays a factor in the final product. In addition to the chocolate taste test, Coupland also encourages his students to look at different beer brands and focus on the type of foam each has. Looking at key elements of different foods and beverages teaches a lot about the process behind it.
“I wish people would appreciate how much thought and technology goes about bringing food to you,” he said. Coupland went on to say how everyone has this idea that everything should be fresh and natural, but why not acknowledge how neat it is that we can have “fresh guacamole” in State College in the dead of winter, for example. No one should be asking things that are not natural to be that way, but we should all realize the process behind what we eat is significant, and some of these processes are pretty cool.
Coupland encourages students to think about the food they eat and always check the labels in supermarkets; being curious and informed is the best way to go about it.
Professor Coupland has no dietary restrictions and says it is important to stay aware of the process behind foods. Wondering what the man behind top 10 food Twitter account favorites? Indian.
For more food information and fun facts, follow Coupland on Twitter to see for yourself why he caught Food Dive’s attention.
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