How many different ways can a strawberry taste? Sweet, yes, but also creamy, tart, or perhaps a little “earthy.” MICDS Upper School students visited Beck Flavors in Maryland Heights on Wednesday to learn how integral flavor science is to the food industry and how those flavors are made. Sophomores and juniors studying AP chemistry, in independent lab research, or taking biological design toured the company’s offices and lab area for an eye-opening and mouth-watering experience.
The field trip was led by Upper School Science Teacher Dr. Megumi Yoshioka-Tarver who discovered the local company a few years ago. “I try to take my AP Chemistry students for a field trip once a year after the AP exam” she says. “They learn a lot of chemistry throughout the year and I would like them to understand where their valuable knowledge can be applied in the outside world.” Accompanied by Upper School Science Teachers Diane Gioia and Laura Bradford, students learned about the company’s history, the ingredients used to customize flavors, the chemical structures of many common flavors, and the process that the company and its clients go through to land on the perfect taste. “I really liked the trip. It was super cool and very interesting to learn about all of the different chemicals that make up certain smells and flavors” says Gwen Benson-Reschke, ’26. “I also didn’t know that there were over 30 different elements in one flavor – which I thought was really cool.”
The scientists at Beck Flavors talked about a lot of chemical structures that our upper school students are familiar with. The aim is give students the opportunity to make the connections between the concepts they learned in class and the work being done on an industrial level. Students were asked to smell different flavor samples such as ginger, French fry, and chocolate. “I loved understanding the intricacies behind everyday smells and how it actually translates to tastes as well” says Rithvik Bogachenchu, ’27. “In the end, I saw the broad range that chemistry can be applied to. I thought that our trip to Beck Flavors was truly educational.”
Before touring the Beck Flavors lab students were given a sample of two products that the company has developed: a strawberry soda and a frozen drink flavored to taste like chocolate and pistachio. The company’s scientists work alongside flavorists to perfect the flavor. Like all certified flavorists, the flavorists at Beck Flavors must have a specialized degree and apprentice for seven years before becoming certified. “Before, I had never even heard of the concept of a ‘flavorist’ says Dhruv Avirneni, ’26. “I can see why people with these certifications are so rare, because of all the time and work it takes to be an expert.”
Teachers and students saw the benefits of the trip. “Thinking beyond the textbook is always my take-home message for the Chemistry field trip” says Dr. Meg. Gwen Benson-Reschke agrees, “It was a 10/10 experience. I really loved going.”
A tremendous “Thank You” to Beck Flavors for hosting MICDS. The unique experience is invaluable for students’ learning and growth.
