ACC to Host Food BioScience and Culinary Event on June 14

food bioscience event details

Click on the image to download the informational flyer (pdf)

Alamance Community College’s Biotechnology Center of Excellence will host a Food Bioscience and Culinary Event on June 14 to raise awareness of the Triad’s and North Carolina’s food companies. The public is invited.

The focus of the event is to showcase how area food businesses use bioscience to preserve limited resources, produce high quality products, and ensure food safety.

The event is scheduled in Alamance Community College’s Patterson Auditorium on Thursday, June 14, from 10:00 a.m. to 2:00 p.m. It will feature special Food Bioscience presentations during the morning. At noon, participants will be treated to a special luncheon prepared by Chef –Instructor Brian Bailey and ACC’s award-winning Culinary Arts program.

While the morning presentations are free to the public, the cost of the special luncheon is $20 per person payable at the door. Reservations for the luncheon must be made by June 1 by contacting or calling 336-506-4013. 

“We have dubbed this event on June 14 as one to ‘Inform, Inspire, and Invest’ and brings together biotech and culinary arts,” said Yonnie Butler, Director of ACC’s Biotechnology Center of Excellence. “We expect the presence of food manufacturers, academia, and farmers who are preserving valuable farmlands with innovative food products.”

The event is supported by a Biotechnology Event Sponsorship (BES) Grant from the NC Biotechnology Center.

The genesis for this educational event was sparked by an idea from ACC board trustee Nancy Rosborough, whose ACC background in biotechnology came full circle back to Alamance County.  After a career in the Washington D.C. area, she returned home to preserve her multi-generational family farm by turning it into a life science company – Mycorrhiza Biotech – which produces truffles in this niche market.

In addition to Ms. Rosborough and Mycorrhiza Biotech, the Food BioScience and Culinary Event is also sponsored by the efforts of Dr. Keith Harris with NC State University’s Food Science program, Nancy Johnston with the NC Biotechnology Center, Doug Calaway with Your Local Greens, Jerry Johnson with Alamance Foods, and ACC’s Culinary Arts program.

NC State’s Dr. Harris and Alamance Community College recently submitted a $300,000 USDA grant that would help advance the academic institutions’ plans to collaborate on a 2+2 Food Science curriculum. The program would pave the way for ACC to offer a 1-year certificate, 2-year associate degree, and options for ACC grads to directly enter NC State University’s Food Science degree program.