From Curiosity to Careers: Brooklyn O’Malley Teens Explore the Science of Food at Ingredion

Twelve teens from the Boys & Girls of Metropolitan Baltimore Club at Brooklyn O’Malley recently had an exciting opportunity to explore the world of food science at Ingredion’s innovation lab. The trip offered a unique hands-on learning experience that sparked curiosity, deepened their understanding of food production, and opened their eyes to potential careers in science. 

From the moment they stepped into the lab, the experience was hands-on, high-energy, and designed to ignite curiosity. The group kicked things off with a chemistry experiment, where the teens created colorful, gum spheres using calcium chloride and sodium alginate. For many, this was their first time working with these ingredients, and their reactions were filled with excitement. They eagerly shared their discoveries with each other, amazed to see science come to life in a way they’d never experienced before. 

Following this, the group engaged in a sensory exploration of various candies, comparing textures and flavors while discussing the ingredients that made them unique. Aaron Hill from Ingredion, shared insights into how these candies are made and explained the science behind each one. The table was set with raw ingredients and finished candy examples, providing a tangible connection between science and the products they consume every day. 

Next came one of the tastiest parts of the day: a taco seasoning workshop led by Larry Tong, Senior Principal Scientist at McCormick and a member of our Boys & Girls Club Board. The teens had the chance to smell, taste, and describe individual spices, identifying notes like smoky, spicy, or strong. Afterward, they blended their own taco seasoning mix to take home, complete with cooking instructions. It was a great combination of science, creativity, and practical knowledge. 

Tim Andon began the walkthrough at the raw ingredient wall, where he explained how Ingredion sources and uses items like starches and syrups. We then moved to the finished goods wall to see how those base ingredients become muffins, frozen meals, and more. That progression—from raw to ready-to-eat—sparked so many thoughtful questions. Teens wanted to know how things were made, what keeps a laundry scent booster whole or what breaks it down, and even how some of their favorite sodas are made. 

In the lounge, a world map covered in pushpins illustrated where Ingredion sources materials from around the globe—from New Zealand to Mexico. Tim and Larry explained how food science careers can take professionals across the world, whether to farms, ingredient suppliers, or processing centers. This global perspective piqued the teens' interest, showing them how science can open doors to travel and unique career paths. 

Throughout the event, the teens were fully engaged and inspired. Cayne described the gum activity as “cool and weird in a fun way,” while Kylee appreciated learning more about food science. Karis expressed her gratitude for the interactive nature of the trip, thanking Ingredion for providing such a meaningful and hands-on experience. 

This field trip perfectly embodied the workforce readiness goals of BGCMB. By connecting teens with real-world science and industry professionals, we are equipping them with the skills, knowledge, and inspiration needed to explore future career possibilities and become leaders in their communities and beyond.