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SOMBA K'E/YELLOWKNIFE - According to Grade 12 student Autumn Semple, no one wants to eat gummy bears that don't taste good.

"Pea protein doesn't taste good so they have to make it taste as best as possible," the Aklavik student said from the University of Saskatchewan where she is participating in the Be a Food Researcher for a Week program.

Autumn Semple of Aklavik and Lane Stoll, a 4th year undergraduate student, attend a product development course at the University of Saskatchewan to make high protein probiotic ice cream as part of the Be a Food Researcher for a Week program in Saskatoon. - photo courtesy of Michael Nickerson

In its inaugural year her program was developed by the Advanced Foods and Materials Network, a nationwide initiative that brings together researchers in biochemistry, engineering, health, law and society focused on innovative aspects of food.

The program is geared towards exposing aboriginal, Metis and Inuit Grade 11 and 12 students to the world of science. Students selected will spend a week at one of five universities across the country learning about food science.

"They'll be learning what science looks like at a university level," said Louise Jessup, communication manager for the Advanced Foods and Materials Network. "They'll get a feel for university and campus life at a university level.

"We chose to specifically run this program because aboriginal youth is one of the fastest growing population areas. It's also one of the most underrepresented at the university level in sciences. So if aboriginal students do go to university, generally, they choose more of the arts.

"We want to show them that science is fun and cool and there are lots of different things you can do and encourage them to maybe take that path when they get to university."

Semple said they are learning a lot about the different equipment in the lab area and have had the opportunity to be a part of some scientific lab research.

"We learned how to make gummy bears and ice cream," she said. "We got to help with the procedure. They mixed a bunch of ingredients together and we got to see how it works. We also got to learn how to take anti-oxidants out of juices and went for a tour of a food factory. It was really good, interesting. We got to learn how they make foods."

Dr. Mike Nickerson, research chair in the area of food protein quality at the University of Saskatchewan, said one of the main goals of the program is to bring more attention to the network, but to also expose students in the area of science and technology.

"We hope the people involved in this program will get excited about science and see not the textbook side of science but the lab work and the types of research we are working on," he said, adding Semple's experience has been a bit of an eye-opener for her. "She seems very interested in what's going on. They got to do nectar extraction and how they can evaluate contaminants in honey projects. We're trying to expose her to the different things we're doing. She's quite interested in what we are doing."

Jessup said exposing youth from small communities like Semple's hometown of Aklavik can benefit everyone.

"Kids can be a huge catalyst for learning for their parents and others in their community," she said. "Through a tight-knit community like Autumn's she can pass it on to her classmates and reach not just Semplew and her family, but the people where she lives." Autumn will graduate from Moose Kerr school this year and said this opportunity has been great for her in deciding what she wants to do with her life.

"I think science is something I want to do after school. I graduate this year and I have no idea what I want to do and this looks like something I'd like to do."