Dietetics and Nutrition students at the Melbourne campus are experimenting with food in their  Food Science course.  The term project focused revealing their sneaky secrets to cut fat, sugar, and calories out of your favorite recipes using alternative and sometimes healthier ingredient substitutions—without slashing any flavor.  The meatball dish replaced bread crumbs with wheat germ, the pancakes replaced sugar with Splenda, French toast replaced regular milk with almond milk (for those who are lactose intolerant).

D&N Nov. 2016 (1) D&N Nov. 2016 (2) D&N Nov. 2016 (3) D&N Nov. 2016 (4)