Science Communication can be defined as any interaction or exchange of scientific knowledge. Engagement between scientists and non-experts can result in a better-informed public leading to better policy and consumer choices which is crucial to address high-impact issues such as climate change and public health, especially in the interdisciplinary field of food science where misinformation is commonly spread. My thesis describes a versatile and adaptable food science education program designed to not only educate the public, but also to train food science graduate students in science communication. Additionally, being an inherently collaborative field, food science communication between scientists is equally important as it promotes innovation and stronger research impacts that may also address solutions to climate change and public health issues. My thesis also presents a copolymerization method in detail, with specific protocol tips, notes, and reactor set-up diagrams.