Published on April 23, 2026 at 12 p.m. by Alison Ingle  
food production lab kitchen

Samford University’s School of Public Health marked the renovation of its Food Production Lab with a campus event attended by alumni, students, alumni, faculty and supporters. The updated space serves as a central instructional lab for nutrition and dietetics students, reflecting continued investment in hands-on education and workforce preparation. 

Located within the College of Health Sciences, the lab occupies a space once home to the Southern Living Test Kitchens. The renovation introduces eight workstations arranged in an open floor plan conducive to collaboration and applied learning. Each station functions as a complete home-style kitchen with its own range, oven, refrigerator, dishwasher, cabinetry and counter space, allowing students to work simultaneously in a professional-style setting. Accessibility was also a priority in the redesign, with one workstation built to be ADA-compliant. 

The lab supports seven courses: Principles of Food Production, Food Culture and Society, Culinary Medicine, Experimental Foods, Food Service Management, Quantity Foods and a new graduate-level course, Culinary Science. Dean Suresh Mathews said the renovation strengthens current programming and the school’s ability to meet future workforce needs. 

“These updates are designed not only to elevate student programming today, but to strengthen our ability to meet the growing healthcare workforce needs for years to come,” Mathews said. 

Beyond coursework, the lab houses the Samford Wellness Kitchen, led by director Clara Darling. The program includes seven educators who are professional chefs, many of whom are also registered dietitians, and offers hands-on culinary education focused on lifelong health. Since 2019, it has offered more than 85 classes, including a weeklong teen cooking camp, reaching more than 1,000 participants from Homewood, Birmingham and surrounding communities. 

Students say the renovation enhances an already strong program. Maddie Teat, a junior nutrition and dietetics major, reflected on the impact. 

“I believe these renovated kitchens will make an already great program even better,” Teat said. “With improved equipment and a more functional layout, students will have an easier and more effective learning experience, especially in classes like Quantity Foods, where having more space and flexibility makes a big difference.” 

The project was made possible through the support of Melanie Simmons ’96 and her husband, Peter, in honor of their daughter, Harper Simmons ’24, MS ’25. As an undergraduate, Simmons researched baby carrot intake and skin carotenoid levels, presenting her findings in Chicago at the American Society for Nutrition’s annual meeting, where her work drew international media coverage from CNN, Fox News, BBC and ABC. 

Mathews also thanked Christopher Architecture & Interiors and Blackstone Construction for their work in bringing the project to completion. 

With the renovation complete, the Food Production Lab serves as a modern academic resource supporting student learning, professional preparation and community engagement across the School of Public Health. 

GIVE: Support experiential education at Samford’s School of Public Health.  

 
Located in the Homewood suburb of Birmingham, Alabama, Samford is a leading Christian university offering undergraduate programs grounded in the liberal arts with an array of nationally recognized graduate and professional schools. Founded in 1841, Samford enrolls 6,324 students from 44 states, Puerto Rico and 16 countries in its 10 academic schools: arts, arts and sciences, business, divinity, education, health professions, law, nursing, pharmacy and public health. Ranked among U.S. News & World Report’s 35 Most Beautiful College Campuses, Samford fields 17 athletic teams that compete in the tradition-rich Southern Conference and boasts one of the highest scores in the nation for its 97% Graduation Success Rate among all NCAA Division I schools.