For Ohio science teachers: chemistry, biology, food science, and middle school, or anyone who wants to reach students through the direct connection to their food.
Join us for a biology and food science workshop in which you’ll engage in hands-on labs, compare foods across brands, and learn about the conditions under which food is processed and packaged for consumers.
In this workshop, participants will
- assess the Vitamin C content of various foods
- visit a brewery to observe quality assurance practices
- determine how microbes in soil impact nutrients in plants
- test the chemical/physical properties (and taste!) of emulsifiers and frying oils
- understand the importance of cleaning, sanitizing, and disinfecting in food safety
At the conclusion of the the workshop, teachers will:
- Know that different oils have different properties and purposes
- Understand the impact of hydroponics within food systems
- Be able to test for microbes and nutrients in various foods
This two-day workshop will include a day and a half of labs and activities, an industry dinner and a field trip, in addition to $300 of free classroom materials to all teachers who attend. 1.6 hours of contact time will be awarded for this workshop. Grad credit is available for a fee of $185 through Ashland University.
For Ohio middle and high school teachers only.
Made possible through a partnership with CIFT (Center for Innovative Food Technology)
GrowNextGen connects students to real-world science and careers in modern agriculture through the generous support of the Ohio Soybean Council and Ohio soybean farmers.
