VR in nutrition classes improves student engagement and learning, according to new study

Immersive virtual reality (iVR) can enhance student learning and increase engagement in complex nutritional sciences coursework, according to a new study from the Penn State Department of Nutritional Sciences.

The study, recently published in Biochemistry and Molecular Biology Education, compared a traditional video-based lesson with an interactive iVR experience teaching the Citric Acid Cycle—the central metabolic pathway in humans and other organisms that breathe oxygen—in an undergraduate biochemistry course. The students who learned through the iVR experience performed better on post-lesson quizzes and had higher engagement and a more positive learning experience than those who watched the traditional video lesson.

For educators, these findings demonstrate the value of integrating innovative tools like iVR to enhance student learning and prepare students for their future careers.

“Traditional lectures and videos can make it easy for students to remain passive during lessons, especially when the material is abstract,” said Travis Masterson, assistant professor and senior author of the study. “With immersive virtual reality, students actively engage with the content. They are able to look around, manipulate molecules, and observe how enzymes interact in real time. That level of immersion makes the experience feel more like an in-person lab and helps students visualize concepts that are otherwise difficult to grasp."

IVR is already an integral part of the nutritional sciences classroom experience at Penn State, providing students with hands-on exposure to emerging technologies that are increasingly relevant in health, education, and scientific communication.

The graduate student co-authors say the study not only advanced research relevant to teaching and learning but also provided valuable career-building experience.

“Working on an iVR study in a real classroom pushed us to think carefully about learning outcomes, not just the technology,” said Olivia Lawler, nutritional sciences graduate student and co-author. “We had to be intentional about what we wanted students to learn and how to design an experience that was engaging, intuitive, and effective.”

By combining strong foundational science training with forward-looking tools like iVR, the Penn State Nutritional Sciences undergraduate and graduate programs are positioning students for employment in a rapidly evolving health and nutrition landscape.

“I see iVR becoming a powerful way to supplement or even replace certain lab experiences,” said Christina Blackmon, nutritional sciences graduate student and co-author. “Because it is portable and repeatable, iVR can reduce costs, expand access, and allow students to revisit complex lessons. Whether it is a cooking lab or another hands-on experience, students can engage with lessons in ways that are not always possible in traditional settings.”

As the study’s authors note, immersive experiences like these are not only unique and interesting but may also soon become essential in helping students master the key concepts and experiences essential to the field of nutritional sciences.

Visit the Nutritional Sciences department’s website to learn more about their graduate and undergraduate programs.

Originally published in JANUARY 2026.