Robert Lysne
About Robert Lysne
Robert Lysne serves as the Culinary Coordinator at the Science Center of Iowa, where he develops culinary programs that support educational initiatives. He holds a Bachelor of Science in Food Science from Iowa State University and an Associate's degree in Culinary Arts from Des Moines Area Community College.
Culinary Coordinator at Science Center of Iowa
Robert Lysne serves as the Culinary Coordinator at the Science Center of Iowa, a position he has held since 2015. In this role, he coordinates culinary programs that integrate with the center's educational initiatives. His work focuses on developing interactive culinary experiences that align with the Science Center's emphasis on experiential learning. He also contributes to the center's outreach and distance learning programs through culinary education, enhancing the educational offerings available to the community.
Education and Expertise in Culinary Arts
Robert Lysne studied at Iowa State University, where he earned a Bachelor of Science degree in Food Science from 2011 to 2015. Prior to that, he attended Des Moines Area Community College, where he completed an Associate degree in Applied Science, Culinary Arts from 2009 to 2011. His educational background provides a strong foundation in both food science and culinary practices, enabling him to effectively coordinate culinary programs.
Professional Background in Food Science
Before his current role, Robert Lysne worked as a Teaching Assistant in Food Product Development for four months in 2015. He also served as a Food Lab Technician at Iowa State University from 2014 to 2015. These positions allowed him to gain practical experience in food science and product development, contributing to his expertise in culinary education.
Involvement in Culinary Education Programs
Robert Lysne is actively involved in developing culinary education programs that enhance the learning experiences at the Science Center of Iowa. His focus on interactive culinary experiences supports the center's mission to promote experiential learning. Through his work, he helps to engage participants in hands-on culinary activities that complement educational initiatives.