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.

Experience Food Science: Field to Package