With the focus of STEM and STEAM education in youth, adults are falling behind in skill  and work force development.  FCS programs provide numerous opportunities to gain practical application in each of these areas. One of most common areas of interest relates to food preparation and food science.  In response, a series titled Edible Education:  Food Science for Everyday Living is undergoing development by extension food specialist and the FCS agent. The series has received support from a local chemical company in the amount of $10,000 to fund equipment and supplies along with $10,000 in Smith Lever special project funds.  Materials are being developed to focus on chemical changes and interactions within food ingredients, digital measurement, material composition and selection of equipment as well as other related areas. 

The classes are designed to partner adults and youth together so they can learn from each other and further reinforce learning after the class.  Two classes have been held.  Basics of yeast rolls with focus on types of yeast, how it interacts with temperature, needed food and growing conditions, carbon dioxide gases in rising and flavor development. The Perfect Pie focused on types of flour and gluten as well as fat and water interaction.   Once the series is written and reviewed, it will be piloted in the county with evaluation results to fine turn the series prior to release.  Feedback from participants have been great and more classes are scheduled.  One grandfather stated his 9 year old granddaughter made pie crust and a pie for Thanksgiving dinner and explained how the fat, flour and liquid work together to make the crust.