College of Agriculture, Forestry and Life Sciences
CU CHEFS
CU CHEFSTM (Clemson University Healthy Eating and Food Specialists) work as a team to provide culinary nutrition to the public. Culinary nutrition is the application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. Once a month Dr. Marge Condrasky, professor in the Department of Food, Nutrition, and Packaging Sciences, takes students from her Culinary Nutrition Creative Inquiry team to the Greenville Health System in order to educate families on healthy meals for their children. The New Impact Weight Management program allows the Creative Inquiry team to create healthy recipes, run a cooking class and work with a professional to deliver a program to the public.
MATERIAL THAT MAKES SENSE
Dr. Andrew Hurley, assistant professor of packaging science and his team of Creative Inquiry students work together to create unique furniture by using corrugated medium. Corrugated medium is strong when the pieces are put together, so the team works with multiple pieces, layering them, to build furniture. “We have created a corrugated piano, chairs, tables, a tiger paw and lots of decorations that have been placed around the Harris A. Smith Building,” Mengmeg Zhao, senior packaging science major, stated.
Fishing for Answers
Clad in waders and carrying nets, students from the Stream Fish Ecology Creative Inquiry formed a line and waded through the waters of the Clemson Experimental Forest. It is here, knee-high in streams, where the team studies and conducts research on the small, indigenous fish species in the Clemson area. Led by Dr. Yoichiro Kanno, assistant professor in the Department of Forestry and Environmental Conservation, the team uses electrofishing techniques to capture fish, tag them individually and track population dynamics. Studying how the fish population changes can indicate changes in the environment.