FSQ students take tasty trip to Johnsonville
Students in Lakeland’s Introduction to Food Science course discovered the magic of sausage making during a recent tour of Johnsonville’s production facility.
Students and their instructor, Leili Afsah-Hejri, Ph.D., assistant professor of chemistry and food safety & quality, got a behind-the-scenes look at the sausage-making process, including the ready-to-eat (RTE) sausages.
"Seeing the process up close, from start to finish, gave the students a real sense of how the things we talk about in class come to life in the real world," Afsah-Hejri said. "It's one thing to learn about food science from a book, but it's quite another to see it in action at a place like Johnsonville."
Johnsonville also treated the group to a lunch party and students tasted a variety of their delicious products.
"It's experiences like this that make teaching food safety and quality at Lakeland so rewarding," Afsah-Hejri said. "For students who are passionate about food and curious about where it comes from, then our FSQ program could be just the ticket."
Johnsonville and Lakeland have had a strong relationship for years. In 2019, Lakeland opened the Johnsonville Food Safety & Quality Lab. Johnsonville funded the creation of the state-of-the-art lab, located on the second floor of the Chase Science Center. It is a primary learning space for students enrolled in the bachelor’s degree in food safety and quality.
"We are incredibly grateful for the continuous support and collaboration that Johnsonville has shown towards our FSQ program at Lakeland," Afsah-Hejri said. "Right from the beginning, they have been by our side, providing wonderful assistance. Their support of our FSQ program truly demonstrates their pursuit of excellence and their genuine concern for consumers."
For students, it was an opportunity to learn more about Johnsonville and its impact not only in the food industry but on the regional economy as one of the largest employers in the region.
