Students from the Chicago High School for Agricultural Science visited our remodeled Ideal Lab in Bedford Park, Ill., where they got to experience our products' sensory, science and use through hands-on activities. Many students expressed an interest in pursuing agricultural science in college and their future career paths.

Sensory/Sales Station
At the sensory and sales station, students participated in three sensory experiments:

• During a taste assessment of three water solutions of core stevia sweeteners, students learned what food scientists observe when researching products, including sight, feel, taste and touch. 
• A taste profile comparison of three beverage applications made with different high-intensity sweeteners in iced tea and lemonade demonstrated how sweetness and flavor hit the palate.
• After demonstrating a unique hydrocolloid that gels without heat, TicaAlgin 400 F (also known as sodium alginate), students combined ingredients to make their own gelled beads or worms.

Health and Beauty 
The health and beauty station demonstrated how starches are used in beauty products, including emulsions (water, oil and emulsifier), building texture, and formulating cream and bar soaps. Students then created creams using our cold water soluble NATIVACARE 5600 (Zea Mays corn starch) and bar soap.

Industrial Starch/Corrugated 
The industrial starch station experimented with the behavior of a non-Newtonian fluid (high solids starch slurry) and examined the liquid's rheology while learning the material science of paper and how environmental conditions can influence material properties.

"Having these exceptional students visit our Idea Lab was rewarding," said Luz del Carmen Najera Colunga, vice president of global government affairs and North America sustainability lead. "We always enjoy sharing our knowledge and expertise with the next generation and know that these students have a very bright future ahead of them."

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