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Ag Biotechnology Academy 2019

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Global Impact STEM Academy

700 S Limestone St

Springfield, Ohio 45505

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Event description

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AgBiotech Academy introduces teachers to the ways biotech is incorporated into agriculture through food science activities and biofuels labs. For teachers of Biology, Chemistry and Environmental Science.

At this two-day workshop all participants will experience:


Industry Speakers addressing current trends in the use of biotechnology in agriculture

Biotech Lab skills

  • Introduction to Gel Electrophoresis
  • Basic Micropipetting
  • Genetic modification: The Connection to Crop Production

Food Science Labs

  • Titrations of used cooking oil
  • Lipid testing using hexane and acetone
  • Sensory testing of foods
  • Food product development

Biofuels Labs

  • Making biodiesel
  • Testing biodiesel

An industry tour will be included in the workshop. At the industry dinner held the first night of the workshop, participants will have opportunity to talk with experts such as Field Agronomists, Soybean Researchers, AgriBusiness & Communications, Ag Production and others.

Each teacher will receive over $300 worth of classroom lab supplies. 18 hours of contact time will be awarded for the 2 day workshop and 1 hour of graduate credit from Ashland University is available for $175.

PLEASE NOTE: This workshop is geared toward middle and high school teachers. The content covered is above the level of elementary grades science and elementary teachers should not register.

STANDARDS COVERED

Outcome: 1.3. Business Ethics and Law

1.3.2. Follow protocols and practices necessary to maintain a clean, safe and healthy work environment.

Outcome: 1.12. Site and Personal Safety Procedures

1.12.7. Select, use, store, maintain and dispose of personal protective equipment (PPE), appropriate to job tasks, conditions and materials.

1.12.8. Identify safety hazards and take corrective measures

Outcome: 3.2. Foundations of Chemistry

3.2.8. Apply the concepts of stoichiometry and the laws of thermodynamics to chemical reactions.

3.2.13. Use and calibrate precision weighing and measuring techniques (e.g., analytical balance, micropipette), based on the metric system.

Outcome: 3.8. Research and Experiments

3.8.2. Design a research plan, including the significance of the problem, purpose, variables, hypotheses, objectives, methods of study and a list of materials.

3.8.3. Distinguish between dependent, independent and control variables in an experiment.

3.8.4. Establish and implement procedures for systematic collection, organization and use of data.

3.8.5. Select and apply sampling methods that appropriately represent the population to be studied.

3.8.11. Draw conclusions based on observations and data analyses, recognizing that experimental results must be open to the scrutiny of others.

3.8.12. Prepare and present findings using scientific reports.

Strand 3. Biotechnology: Learners apply the skills and knowledge of interpreting laboratory requests, using protective clothing and hazardous material containment, specimen collection procedures, a variety of laboratory testing and techniques, and maintenance of laboratory equipment and supplies.

Outcome: 3.1. Handling, Preparation, Transportation, Storage and Disposal

Handle, prepare, transport, store and dispose of specimens using procedures that minimize disturbance to the test specimen. Monitor, record and maintain the integrity of equipment and instrumentation, environmental conditions of the facility and the inventory.

Outcome: 3.2. Foundations of Chemistry

3.2.5. Write names and formulas for common compounds.

3.2.10. Identify materials that can be used as a catalyst.

3.2.15. Calculate errors in various measurements, based on data acquired using common laboratory equipment.

Outcome: 3.5. Laboratory Standard Operational Procedures

Perform methods and techniques using protocols to conduct an experiment.

Strand 7. Food Science

Learners apply principles of biology, chemistry and physics to the research, development, production, processing and distribution of food products meeting quality assurance standards in a system that is safe and secure.

Outcome: 1.10. Sales and Marketing

1.10.2. Determine the customer's needs and identify solutions.

1.10.10. Demonstrate sales techniques.

Outcome: 3.3. Microbiology Testing and Technology

3.3.9. Describe molecular behavior and the structure of large molecules, including carbohydrates, lipids, proteins and nucleic acids.


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Global Impact STEM Academy

700 S Limestone St

Springfield, Ohio 45505

View Map

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